Secret Recipe World

Chili’s Monterey Chicken – The Ingredients:

• 4 boneless skinless chicken breasts
• 3 tbsp. of your favorite barbecue sauce
• 8 slices thick applewood smoked bacon, cooked and drained
• ½ cup shredded Monterey Jack cheese
• ½ cup sharp cheddar cheese
• 2-3 roma tomatoes, diced
• chopped green onions to taste, if desired

Chili’s Monterey Chicken – The Process:

1. Pound chicken breasts until nearly flattened. Season with salt & pepper.
2. Grill chicken on George Foreman Grill or on your outdoor barbecue grill. (Pan frying is okay, but not ideal.)
3. While chicken is grilling, set your oven to broil.
4. When chicken is cooked through, place each breast on a seperate serving plate.
5. Top each breast with equal amounts of barbecue sauce, bacon (2 strips each), and cheese.
6. Carefully set each plate under your broiler for 3-4 minutes, or until cheese is completely melted.
7. Using an oven mit, remove each plate from the oven and sprinkle tomatoes and green onions (if desired) over the top of each chicken breast.
8. Serve with steamed or grilled veggies and mashed potatoes with pepper gravy.
9. Enjoy!

Chili’s Grilled Caribbean Chicken Salad – The Ingredients:

• 4 boneless, skinless chicken breast halves
• ½ cup store bought Teriyaki marinade
• 4 cups chopped green leaf lettuce
• 4 cups chopped iceberg lettuce
• 1 cup chopped red cabbage
• ½ cup drained mandarin orange wedges
• ½ cup drained pineapple chunks
• 1½ – 2 cups fresh fried tortilla strips (sub thin, broken tortilla chips, if preferred)
• pico de gallo (recipe to follow)
• Chili’s Honey Lime Dressing (recipe to follow)

Chili’s Grilled Caribbean Chicken Salad – The Process:

1. In a large resealable plastic bag, shake chicken and teriyaki sauce. Marinate in the refrigerator for at least two hours (preferrably overnight).
2. Combine lettuce and cabbage in a large mixing bowl. Mix thoroughly, cover, and chill.
3. When ready, grill chicken on a George Foreman Grill or backyard barbecue grill approximately 4 to 5 minutes per side.
4. Slice grilled chicken into thin strips
5. On 2-3 large serving plates, evenly divide chilled salad greens.
6. Top each salad with tortilla strips, mandarin oranges, pineapple chunks, pico de gallo (recipe to follow), and grilled chicken.
7. Serve with a side of Chili’s Honey Lime Dressing (recipe to follow).
8. Enjoy!

Chili’s Cajun Chicken Pasta – The Ingredients:

• 4 boneless, skinless chicken breast halves
• 4 tsp. cajun seasoning
• 4 tbsp. butter or margarine
• 3 cups heavy cream
• 1/2 tsp. lemon pepper seasoning
• 1 tsp. salt
• 1 tsp. black pepper
• 1/4 tsp garlic powder
• 8 oz. cooked penne pasta (drained)
• 2 roma tomatoes, diced
• fresh shredded parmesan, to taste

Chili’s Cajun Chicken Pasta – The Process:

1. Slightly moisten chicken with water.
2. In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated.
3. In large skillet, sautee chicken in 2 tbsp. butter, over medium heat, turning whenever neccessary.
4. When chicken is about half-way done, grab a second skillet and combine heavy cream, 2 tbsp. butter, and remainder of seasonings over medium heat, stirring occasionally.
5. When cream mixture begins to bubble, add the pasta and turn off heat. Stir well.
6. When chicken is cooked through, place on cutting board and slice into strips.
7. Spoon pasta and sauce onto large serving plates (2) and top with chicken, diced tomatoes, and parmesan.
8. Throw a thick, garlicy slice of Texas toast on that bad boy and enjoy!

Chili’s Chicken Enchilada Soup – The Ingredients:

• 1/4 cup chicken base
• 1/2 cup vegetable oil
• 3 cups diced yellow onions
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon cayenne pepper
• 2 teaspoons granulated garlic
• 2 cups Masa Harina (Mexican flour)
• 2 cups crushed tomatoes
• 4 quarts water (separated into 1 and 3 quart amounts)
• 3 pounds cooked, cubed chicken breast
• 1/2 pound processed American or Velveeta cheese, cut into small cubes
• Shredded Mexican cheese, fresh pico de gallo, and crunchy tortilla strips

Chili’s Chicken Enchilada Soup – The Process:

1. In large pot, combine oil, chicken base, onion, and spices. Saute until onions are soft and clear (about 5 minutes).
2. In a mixing bowl, combine Masa Harina with 1 quart water. Stir until all lumps dissolve.
3. Add Masa Harina “rue” to sauteed onions, bring to a boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina.
4. Add tomatoes and remaining 3 quarts water to pot. Let mixture return to boil stirring occasionally.
5. Add American cheese (or Velveeta) to soup. Cook, stirring occasionally, until cheese melts.
6. Add chicken; heat through.
7. Ladel into BIG soup bowls.
8. Top with mixed cheese shreds, pico de gallo, and tortilla strips.
9. Enjoy your Chili’s Enchilada Soup!

Olive Garden Chicken Alfredo – The Ingredients:

Sauce…

• 1 pkg. Philadelphia Cream Cheese, cut into chunks
• 1/2 cup real butter (not margarine)
• 1/2 cup fresh whole milk
• 3/4 cup grated parmesan cheese (fresh parm is ideal)
• 1 tsp white pepper

The Rest…

• 4 chicken breasts, boneless and skinless
• 1 pkg. fettucine noodles
• 1 or 2 pinches garlic powder
• 1 or 2 pinches parsley
• Salt and pepper, to taste
• Extra virgin olive oil, as needed

Olive Garden Chicken Alfredo – The Process:

1. Slice chicken into 1/3” strips.
2. Cook fettucine according to package instructions. Drain and drizzle with olive oil to keep from sticking.
3. Place large skillet over medium-high heat and coat with olive oil.
4. When pan is nice and hot, add chicken strips. Reduce heat to medium and saute chicken until it turns white. Add more olive oil, as needed.
5. Remove chicken from pan, then return glistening pan to medium heat.
6. Add butter and cream cheese to pan, stirring constantly until well melted.
7. Once melted, add milk a little at a time, stirring constantly.
8. Continue stirring and add parmesan and black pepper.
9. Finally, add chicken and pasta to the sauce and stir until all ingredients are well incorporated and very hot.
10. Serve immediately.
11. Enjoy!

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