How to make Monterey Chicken | Unbelievably delicious!

Monterey Jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while cheddar is often less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

Slice the red and green bell peppers into long, thin slices.

Slice the half of the white onion.

Butterfly the chicken breasts or cut them all the way through to make them thinner for better flavor absorption.

In a pan, add 1 to 2 tablespoons of olive oil and set to medium to high heat.

Add the sliced peppers and onions to the pan and sauté until tender.

Add 2 tablespoons of butter to the veggies and sprinkle with barbecue or brown sugar rub until nicely coated.

Add sliced mushrooms to the pan and mix everything together until sautéed but not soggy.

Remove the sautéed veggies from the pan and set aside, leaving the juices in the pan.

Preheat the oven to 325°F.

Add another 1 to 2 tablespoons of olive oil to the pan and set to medium to medium low heat.

Coat both sides of the chicken with the same rub used on the veggies.

Cook the chicken in the pan until browned on both sides, ensuring it is not pink but not overcooked.

Coat the bottom of a baking dish with a thin layer of barbecue sauce.

Place the chicken in the baking dish and add more barbecue sauce on top to cover the chicken.

Top each chicken breast with half a slice of monterey jack cheese.

Add a generous amount of the sautéed vegetable mixture on top of the chicken.

Top with pepper jack cheese.

Bake in the oven for 15 to 20 minutes until everything is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens