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Monterey Barbecued Chicken Recipe

Photo by: Taste of Home

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Linda Coleman of Cedar Rapids, Iowa turns regular chicken into a savory dish with barbecue sauce, crisp bacon and melty cheese. It gets even better with a sprinkling of fresh tomatoes and green onions.

This recipe is:

Healthy

Quick

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4 Servings
Prep/Total Time: 25 min.

Ingredients

4 bacon strips
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1/2 cup barbecue sauce
3 green onions, chopped
1 medium tomato, chopped
1 cup (4 ounces) shredded cheddar cheese

Directions

Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until a meat thermometer reads 179°.
Top each chicken breast with the barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted. Yield: 4 servings.

Nutrition Facts: 1 serving equals 318 calories, 17 g fat (10 g saturated fat), 107 mg cholesterol, 680 mg sodium, 8 g carbohydrate, 1 g fiber, 32 g protein.

Monterey Barbecued Chicken published in Simple & Delicious July/August 2008, p21

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio