Monterey Chicken

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Monterey Chicken

1/4 cup flour
1 envelope taco seasoning mix
4 boneless chicken breasts halves
1/4 cup butter
1 cup crushed tortilla chips
1 cup onion, finely chopped
1 Tbsp olive oil
2 Tbsp flour
1/4 tsp salt
1 (13 ounce) can evaporated milk
1/4 tsp bottled hot pepper sauce
1 cup Monterey jack cheese, shredded
1/4 cup sliced olives
1 tsp lemon juice
2 cups cooked rice

Preheat oven to 350 degrees F.

Combine flour and taco seasoning mix in a plastic bag. Add chicken and shake to coat. Melt butter in a 9x13" baking dish. Roll chicken in butter and then in the crushed tortilla chips. Fry chicken in an oiled skillet about 5-6 minutes on each side. Put cooked rice in the baking dish and place chicken on top. Set aside. Cook onion in skillet with oil until tender, but not browned. Blend in flour, evaporated milk, and hot pepper sauce and cook until mixture thickens and bubbles. Add cheese, olives and lemon juice. Stir until cheese melts. Pour over chicken. Bake at 350 degrees for 25 minutes.

   

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