Monterey Chicken

Monterey Jack cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining meltiness.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon has fewer calories and fat.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can be lower in sugar.

chicken breasts

🥗Healthier: chicken thighs

💰Cheaper: bone-in chicken

Thighs are juicier and often less expensive.

Cut up 2 slices of bacon per chicken breast and cook in a skillet to render off the fat.

Chop 1 onion and 1 clove of garlic.

Remove the bacon from the skillet and drain on a paper towel, leaving the bacon grease in the pan.

In the bacon drippings, cook the chopped onion, garlic, and mushrooms until soft.

Remove the cooked vegetables and set them aside in a bowl.

Cut chicken breasts in half to create four thin slices.

Season both sides of the chicken breasts with desired seasonings (the creator prefers a Southwest seasoning).

In the same pan used for the vegetables, cook the chicken breasts for 7 minutes on each side; they will not be fully cooked.

Preheat the oven to 400°F.

Place the partially cooked chicken breasts on a foil-lined cookie sheet.

Top each chicken breast with barbecue sauce, spreading it evenly over the entire breast.

Disperse the cooked mushrooms, onions, and garlic evenly on top of the chicken breasts.

Equally distribute the cooked bacon on top of the vegetables on the chicken breasts.

Add a nice handful of Colby Jack cheese on top of each chicken breast, ensuring the bacon and vegetables are covered.

Bake in the oven at 400°F for 15 to 20 minutes or until the chicken breasts are fully cooked and reach an internal temperature of 165°F.

Garnish with chopped tomatoes and green onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens