Chicken Monterey with Pequin Tomato Chayote Ragout

The flavor of this popular entree is delicious!
    
     Chicken Monterey was popular in the 1980's.  Unfortunately, there were more bad preparations of this entree in restaurants than good ones.  Chicken Monterey is a good example of how low quality franchise chain restaurants can burn out a good popular entree.
     Chicken Monterey has great appeal when it is cooked correctly.  I used to sell this version at French Cafes in the 1980's and 1990's.  This is not a simple "easy bake" recipe from the side of a box of cereal!  Saute and braising techniques are used to make this recipe.  Red and yellow bell peppers have better eye appeal than green bell peppers.  Green bell peppers are what most restaurants use to make Chicken Monterey.
     Central American Pequin chile peppers are known as bird peppers.  They are the size of a pea when dried.  Pequins have a robust chile pepper flavor and they are quite spicy, so only use a few to flavor a recipe!
     
     Pequin Tomato Chayote Ragout Recipe:
     This recipe makes 2 portions!
     Cut 1 chayote squash (mirliton) in half lengthwise.
     Remove any seeds.
     Cut the chayote halves into long thin wedges.
     Boil 2 cups of light vegetable broth in a sauce pot over medium high heat.
     Add the chayote wedges.
     Add 2 to 4 whole dried pequin chile peppers.  (Pequin peppers are small but are very hot!  The flavor of pequin is like no other pepper.)
     Add 1 tablespoon of olive oil.
     Add 1 coarsely chopped fresh tomato.
     Add sea salt and white pepper.
     Add 1 pinch of coriander.
     Add 1 pinch of cumin.
     Reduce the temperature to medium low heat.
     Simmer the stew, till most of the liquid is evaporated and till the tomato stew sauce clings to the chayote wedges.
     Keep the pequin tomato chayote ragout warm over very low heat.
   
     Chicken Monterey Recipe:
     Butterfly cut a 6ounce to 8 ounce chicken breast, so it cooks evenly and quickly.
     Dredge the chicken breast in flour.
     Heat a saute pan over medium heat.
     Add 1 splash of blended olive oil.
     Add the floured chicken breast.
     Saute the chicken on both sides, till it is halfway cooked.
     Add 1 chopped garlic clove.
     Season with sea salt and black pepper.
     Add 5 thick sliced red bell pepper strips.
     Add 5 thick sliced yellow bell pepper strips.
     Add 1 very small handful of julienne sliced onion.
     Flip the chicken occasionally, so both sides cook to a very light golden color.
     Saute the vegetables, till they become al dente.
     Add 1/2 cup of dry white wine.
     Add 1/4 cup of light chicken stock.
     Simmer and reduce the liquid, till a very thin sauce is formed.
     Remove the pan from the heat.
     Arrange the onions and pepper strips on top of the chicken breast in the pan.
     Place 1 small handful of grated Monterey Jack Cheese on top of the chicken and pepper strips.
     Sprinkle a few sliced black olives over the cheese and chicken.
     Sprinkle a few thin slices green onion over the cheese and chicken.
     Place the pan with the chicken and toppings into a 350 degree oven.
     Bake the Chicken Monterey, till the cheese softens and starts to melt.  (Do not brown the cheese in this recipe!  Western Mexican style entrees rarely require the browning of cheese.)
   
     Chicken Monterey with Pequin Tomato Chayote Ragout:
     Use a spatula to place the Chicken Monterey on a plate.
     Spoon a little of the sauce from the pan onto the plate around the chicken.
     Place the pequin tomato chayote ragoux next to the chicken on the plate.
    
     The pequin tomato chayote ragout is the perfect light vegetable accompaniment for Chicken Monterey.  Chayote is a very bland squash on its own, but it does take on flavor from what it is cooked with.  The red and yellow bell peppers are a "step up" from the green bell peppers that are commonly used to make Chicken Monterey.  The simple flavors of Chicken Monterey are so yummy!  ...  Shawna