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Monday, June 28, 2010

Skillet chicken tenders with monterey jack cheese

This recipe was modified from "A man, a can, a tailgate plan." The original recipe called for canned cheese sauce, which I would never think of using.

First, don't buy those chicken breast tenders for $4 a pound. Get split chicken breasts for $2.19 a pound, cut off the bone, and cut them in strips.

Fry up a stray piece in a small skillet for the dog.

Heat olive oil in a cast iron skillet. Add chicken tenders, chopped onions, chopped mushrooms and minced garlic. Cook until the chicken is completely done. Add worcestershire sauce, onion powder, garlic powder.

This is very similar to the smothered pork chops, except for the cheese sauce.

Heat some milk in a separate skillet, add grated monterey jack cheese*. Cook until the cheese is melted and mixed with the milk. Add to the chicken and veggies.**

*I was going to use swiss, but changed my mind at the last minute.

**Next time I'll just grate the cheese directly into the chicken and veggies, and melt. It would have been thicker that way.

Serve with wild rice.

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