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Chicken Monaco

  • 2 Each-Chicken Breast-boneless/skinless, about 10-12 ounces
  • To Drizzle-Olive Oil
  • To Taste-Chef Troy’s Spice Mix
  • 8 Ounces-Button/Cremini Mushrooms-quartered
  • 8 Slices-Sopressata-or any dried cured Italian salami
  • 1 ¼ Cup-Pepper Jack Cheese-shredded


  1. Lay chicken breasts flat on a cutting board and filet in half separating to from bottom.
  2. Preheat grill/iron skillet/sauté pan to medium high heat.
  3. Preheat oven to 375 degrees.
  4. In a separate pan, heat about 2-3 tablespoons of oil over medium high heat.
  5. Add mushrooms, toss to coat and season with Spice Mix.
  6. Cook, stirring frequently, until starting to color, about 5 minutes.
  7. Lower heat, stirring periodically and keep warm while preparing chicken.
  8. Brush chicken with oil and season with Spice Mix.
  9. Place on grill/or in pan and cook for about a minute and a half, or until starting to brown.
  10. Flip and repeat, both sides should be golden brown but middle of chicken not quite cooked through.
  11. If grilling, remove from grill and place on a sheet tray or oven safe pan.
  12. Top with 2 slices each of Sopressata and equally distribute the cheese.
  13. Place in oven to melt cheese and finish cooking chicken, about 5 minutes.
  14. Remove and place on individual plates or a serving platter.
  15. Top with warm mushrooms and serve.

This dish is awesome topped with a cream sauce or my Roasted Cauliflower & Chorizo Soup as a sauce.