Saturday, December 29, 2012

Monterey Chicken

Even my fussy children enjoyed this Monterey Chicken.  It's quick and easy to make, it's bright, it's colourful, and best of all, it's delicious!

I served this with mashed potatoes and salad, but it could also be served with rice instead. 


4-6 skinless, boneless chicken breasts
1 cup barbecue sauce
6 pieces bacon, cooked to crispy
3/4 cup Monterey Jack cheese, shredded
3/4 cup Cheddar cheese, shredded
1-2 Roma tomatoes
2 green onions, diced
Salt and pepper, to taste


  1. Place chicken breasts in a baking dish.  Season with salt and pepper.
  2. Place in preheated 350°F oven and bake for 40 minutes.
  3. While chicken is baking, cook bacon until crispy.  Crumble and set aside.
  4. Combine cheeses in a medium bowl.  Set aside.
  5. Remove chicken from oven and drain off liquid.
  6. Brush each chicken breast with about 2 tablespoons of barbecue sauce.
  7. Top each chicken breast with a handful each of crumbled bacon and cheese.
  8. Place baking dish in an oven broiler until cheese melts (1-2 minutes -- keep watch!)
  9. Remove from oven, and top with tomatoes and green onions to serve.

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