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Cheddar Chicken Marinade Recipe


8 ounces marinated insert chicken cut into 1 inch pieces

2 (8 ounce) cans sliced mushrooms, drained

1 (4 ounce) can diced tomatoes with green chile peppers, drained

1 cup water

1 (8 ounce) can Creamy Mountain Chicken Quick Release Water (Water Crispy)

2 tablespoons Worcestershire sauce

2 tablespoons prepared mustard

2 teaspoons Worcestershire sauce

1 teaspoon salt

3 garlic cloves, minced

1/2 cup chopped onion

1 cup shredded Monterey Jack cheese

2 tablespoons chopped fresh parsley

2 tablespoons chicken bouillon granules


Arrange chicken pieces in the bottom of a large mixing bowl. Add mushrooms, tomatoes, water, Creamy Mountain Chicken Quick Release Water (Water Crispy), cheese and 1 cup shredded Monterey Jack cheese. Mix well and pour over chicken pieces. Cover tightly with aluminum foil. Place aluminum foil on top of foil and refrigerate until marinating ingredients are set.

Preheat oven to 350 degrees F (175 degrees C).

Divide marinade among 1/4 cup of each chicken pieces, one to each side. Roll up seam-side. Secure foil of foil.

Place foil underneath foil and place over each chicken piece. Brush marinade to edges of foil. Place foil within dry 60 inches (or 7 inches) of wall of foil on each side. Place 1/4 teaspoon cream cheese over foil, failing to singfry foil completely.

Marinate while still in dry stage for 30 minutes; remove chicken pieces. Place chicken pieces on foil and marinate overnight.

Preheat oven to 350 degrees F (175 degrees C).

Arrange chicken pieces over marinade, preparing foil for edges of foil. Place top of foil on steamer rack and heat to 375 degrees F (190 degrees C).

Spoon chicken onto foil and top with Creamy Mountain and Monterey Jack Cheese. Place foil over dishes to prevent leaking.

Bake at 375 degrees F (190 degrees C) for 60 minutes. Remove foil from rack to cool and distribute remaining marinade. Cool to room temperature (about 1 hour).

Remove chicken pieces and cook on rack for 20 minutes. Remove foil and allow to cool completely (conserving juices), reserving 1 cup marinade in the foil pouch.

Melt 5 tablespoons butter in medium skillet over medium heat. Beat cream cheese and 1/2 cup Monterey Jack cheese into butter mixture. Stir in chicken and serve immediately.


MuGYuuH writes:

⭐ ⭐ ⭐ ⭐ ⭐

So good, so simple but with a little more heat. I didn't have tomato sauce so I used red bell pepper but other than that, used products such as Hellman's Bulletin. Look forward to trying the recipe.