I still remember my very first day working as a 'salad girl' at Bonanza. The manager (snickering) said, "I need you to go down to the storage room and bring up some elbow grease." So off I went...That was my introduction to the work world and my very first job at the age of 14. And it was at Bonanza that I not only learned the true meaning of elbow grease but also fell in love with Monterey Chicken.
This recipe is popular any time of the year. And it pairs well with veggies and a baked potato.
Jump to:
I'm from the '80s and if you are too, then you'll likely remember down-home family restaurants like Bonanza and Ponderosa. These restaurants still exist in some U.S. states such as Texas, but sadly, they are no longer in Canada.
I have craved this Bonanza Chicken Monterey for years and since I can't get it in Canada, I decided to create a copycat version of it. In the process of creating this recipe, I attempted to get a hold of everyone I remembered who worked with me at the restaurant all those years ago (and I was still friends with on Facebook) to see if I could piece the recipe together. After some Facebook messages and experimentation, this was the delicious result!
🥘 Ingredients
In my quest to find out how this Ponderosa Monterey chicken recipe was made, I discovered that the chicken arrived from Sysco, already marinated, then the Catalina dressing was brushed on toward the end of the cooking process. Sadly, I can’t replicate it exactly because Sysco doesn't sell to the public, but this recipe is a close second! For this recipe, you'll need:
- Boneless, skinless chicken breast
- Worcestershire sauce
- lemon juice (from concentrate)
- soy sauce
- garlic powder
- salt
- Catalina dressing
*See recipe card for quantities
🔪Instructions
- Mix all marinade ingredients in a large bowl. Set aside ¼ of the marinade (and place in separate sealed container in fridge)
- Cover raw chicken with remaining marinade in a sealed container and place in fridge to marinate overnight (8 hours)
- Remove chicken from marinade and dispose of used marinade. *The chicken will have a pinkish/orange color from the marinade.
- Grill (or cook in frying pan on stovetop over medium-high heat) marinated chicken until thoroughly cooked (about 15-20 minutes) or until internal temperature reaches 165 degrees F/74 degrees C, brushing with the marinade you set aside, before removing from the grill. Serve hot.
Obviously, I never found the elbow grease in the storage room, but let me tell you, I searched really hard for it, even going back upstairs to ask the supervisor what the container looked like. My hazing was complete; I was officially initiated into the world of work.
And although I put a hell of a lot of elbow grease into that job, I still had some of the best times of my young life working at Bonanza. I guess it was the combination of my newfound freedom, earning an actual paycheque, and the social connection that made it fun because it definitely wasn't the actual work. In fact, it was total grunt work.
I clearly recall, on a relatively slow day at the restaurant, being assigned the task of "scraping the scum off the baseboards." I was a bit more seasoned by that point and asked the supervisor if he was serious. Unfortunately, he was. That particular experience was what first motivated me to consider pursuing post-secondary education.
📖Variations & Substitutions
- Toppings - you can add crispy bacon, green onions and
- Sandwich -make it into Monterey chicken sandwiches
- Cheese - add melted cheese. You can use cheddar cheese, Monterey jack cheese, Colby jack or pepper jack
🥗 Side dishes
If you're not sure what to serve with Monterey chicken, here are some suggestions:
- Baked potato - try my 3 Ingredient Onion Baked Potatoes in Foil (shown)
- Frozen mixed veggies (I love to add Everything Bagel Seasoning to them)
- French fries - try my Moxie’s Sweet Potato Fries with Garlic Mayo Dip - Copycat Recipe
- Quick Cucumber Kimchi
- Skinny Coleslaw Recipe
- Healthy Mexican Street Corn (Elote)
- Everything Bagel Cloud Bread Recipe
- Rice
- Side salad
🍽Equipment
You will need a grill, a stovetop grill or a large skillet (this can be a cast iron skillet) to make this easy chicken recipe. You'll also find that an instant-read thermometer (affiliate links) is ideal for checking doneness of chicken (chicken is very easy to overcook). (affiliate links).
🌡️Storage
Store leftover chicken monterey in an airtight container in the fridge for 3- 4 days. It freezes well in an airtight container for up to 3 months.
👪 Serving Size
This version of Monterey chicken dish serves 6. However, you can half, double, or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
💭Can it be made in advance?
Yes, you can make this in advance! It can be stored in the fridge for up to 3 days (before OR after making it).
🦺Food Safety
- Cook ground beef to an internal minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
- Never leave cooking food unattendedSee more guidelines at USDA.gov
So if you're looking for an easy dinner recipe, this is one the whole family will love!
📋 Monterey Chicken (Bonanza Copycat) recipe
Equipment
Ingredients
- 6 boneless skinless chicken breasts
Marinade
- 2 tablespoon Worcestershire sauce
- 1 ½ tablespoon lemon juice from concerntrate
- 1 tablespoon soya sauce
- ¼ teaspoon salt
- 2 teaspoon garlic powder
- 16 oz - bottle of Catalina Salad Dressing 475 ml
Instructions
Marinade
- Mix all marinade ingredients in a large bowl. Set aside ¼ of the marinade (and place in separate sealed container in fridge)
- Cover raw chicken with remaining marinade in a sealed container and place in fridge to marinate overnight (8 hours)
- Remove chicken from marinade and dispose of used marinade. *The chicken will have a pinkish/orange color from the marinade.
- Grill (or cook in frying pan on stovetop over medium-high heat) marinated chicken until thoroughly cooked, internal temperature is 165 degrees F/74 degrees C (about 15-20 minutes), brushing with the marinade you set aside, before removing from the grill.
- Serve hot.
Colleen
I forgot all about Bonanza but I remember it was a good place to take the family. I also forgot about Catalina dressing. This chicken is so simple, but looks delicious. Definitely a must try.
Terri Gilson
Thanks, Colleen! Happy to jog your memory:)
Scott
This is easier. The bonanza I worked for marinated the chicken in French dressing overnight then applied some more near the end of grilling it.
Terri Gilson
Great! Hope you enjoyed it 🙂
Ann
I also worked at Bonanza in the 80s, this was my go-to for break!
Terri Gilson
Hope it brings backs some good memories, Ann!
Eileen
Is this boneless, skinless breasts?
Terri Gilson
Yes it is boneless and skinless.
David
If you mix French dressing with the Catalina it's almost spot on. I like to make mine supreme by topping it with white American cheese,green onions and bacon.I remember the dish well because I worked on the cook line for 2 years at Bonanza..its untelling how many times I've prepared it.
Terri Gilson
Hi David,
Great - I'll try mixing the two dressings 🙂 I love the 'supreme' idea!
Take care,
Terri
Sue
Can you bake it? If so what temp and how long
Terri Gilson
Hi Sue, I haven't tried baking it, but I would probably bake it on 350 degrees F for 30 minutes (in the marinade),turning it after 15 minutes. Then turn up to broil (500 degrees F) for 2-5 minutes to crisp it a little, but watch carefully it doesn't burn.
I'd love to hear how it turns out! Enjoy!
Terri
Kevin
We used to own one in the 80s and the Monterey Chicken was just marinated in Catalina dressing. I remember making tons of this! Chicken breasts came in raw and we added the dressing to cover for usually 2 days. That’s it!
Terri Gilson
Hi Kevin,
Thanks for that! I do like my little add-ins, though. Gives it some additional flavor.
Todd
I love your story about getting tricked when you first started working at Bonamza.
I worked at a Bonanza for several years and it was a great job. I started as dishwasher/busboy and worked my way up to head cook on the broiler.
My first night as a.dishwasher resulted in me being hazed too.
One cook told me I should ask Susan about her sister, since her sister was a very good dancer and that would get me in good with Susan - she had worked there for many years as head cashier and was the equivalent of an assistant manager - without the title and pay.
Susan came back to the dish washing area shortly after that, so I asked her about her sister the dancer. Susan immediately began crying and shouted "That's not funny! My sister doesn't have any legs!"
I had never.felt so bad in all my life. I felt like crying and repeatedly apologized to Susan. After about a minute of me profusely apologizing, other employees came pouring into the dish area laughing. I had been royally hazed. That was the beginning of about 5 years of a wonderful job
The recipe I remember was just normal chicken breasts, brushed with Catalina dressing throughout the grilling process.
I almost always begin cooking any chicken recipe by seasoning it with salt, pepper and garlic when I begin cooking it, no matter whatever other seasonings I use for the recipe.
I love to marinate any meat, chicken or seafood, so I will give your recipe a try. It looks delicious amd I'm sure that marinating the chicken will add even more flavor to an already great recipe. Thanks for bringing back very fond memories for me.
Terri Gilson
Hi Todd,
Thanks for sharing your Bonanza hazing story! Good to know I wasn't the only one lol! I hope you enjoy the recipe and it brings back just as many great memories (it was definitely my go-to staff meal!) Terri
Snake Plissken
I worked at Bonanza from 1984-86. We marinated the chicken ourselves in big clear tubs of Catalina dressing and nothing else was added that I can remember. They stayed in there 2-3 days though. Unfortunately I can’t remember the brand name on the giant Catalina dressing containers.
But the employees at Bonanza had an item for our lunch breaks that was not on the menu - crew only - and it was to die for!!!!
Chicken Monterey GRILLED CHEESE STYLE!!!!
It was just chicken Monterey on Texas toast with some cheese - but it was the BEST THING EVER!!!!
Terri Gilson
I need to try that grilled cheese - it sounds awesome!
Rachel
Worked for Bonanza from 1992 - 1995, starting as a salad bar girl, then greeter, then waitress, then cashier. I also loved Chicken Monterey and it was served with two criss-crossed slices of bacon, then a melted slice of swiss cheese, and topped with chopped green onion. I always had rice pilaf on the side and a little cup of mushroom gravy to mix in with it. Scrumptious. I made the marinade and found I did not care for the soy sauce. I dumped it and made it again, this time with only half the amount and substituted soy with coconut aminos (less sodium). Perfecto! I also agree that grilled is the best method. Oven and stove top will not sear in that marinade and put the bits of char on there that make this dish so tasty.
Terri Gilson
Your chicken monterey concoction sounds delicious, Rachel! I don't even know what coconut aminos is, but I'm happy it worked for you!!
Terri
Merced
I agree with you Rachel, grilled is truly the best way to make them. I worked 96-99 on Broadway, San Pedro, and Fred rd. as a busser/cook/salad&food prep/cashier.
Amanda
I worked at Bonanza/Ponderosa in the 80's. It was my first job. I lied about my age so they would hire me. I was 14 but I told them I was 15. Doctored my birth certificate. Started out as the beverage girl and food runner, then I got moved to order taker...I thought I was something then. I worked there about 2 and 1/2 years. I quit because I wanted to go skating with my friends. The Chicken Monterrey was my favorite. I make it at home regularly. I just use one bottle of the Catalina dressing and half of a bottle of the Heinz 57 sauce. I marinate the chicken in some (about 1/3) of the mixture and then baste it with the rest. I always grill it but have wondered if it would turn out well if it was done in the oven. In my opinion, the catalina/57 mixture tastes exactly like what I remember. I miss restaurants like Ponderosa. No frills, but the food was consistently good.
Terri Gilson
Hi Amanda! Wow our Bonanza stories are similar haha! But we had to move up to beverage girl from salad girl! I will give your mixture a try! Yeah, I miss that place too and restaurants like that as well- simple yummy food!
Terri
, Lisabeth
This recipe is wonderful, thank you so much!
Terri Gilson
I’m so glad you loved it!
Lynn
Really liked it (I was huge fan of the Bonanza one a hundred years ago) but next time I will add just a little heat to balance the sweet better than the lemon does (lemon on my food is not a personal favorite anyway). I also forgot to save some to baste. Will get that right next time. The sauce caramelizes so nicely on the grill, yum so that basting part matters I think. A keeper for sure.
Terri Gilson
Hi Lynn,
I'm really glad to hear you loves it!
Terri
Dale
Loved this recipe. Brings bake Bonanza days.
Terri Gilson
Glad to hear that, Dale!
Terri