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Monterey Chicken Recipe

Monterey Chicken Recipe photo by Taste of Home

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Try this chicken from the grill served in a refreshingly different way. And although the ingredient list appears long, it's a cinch to make. —Sherri Mabry Gordon, Pickerington, Ohio

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Monterey Chicken Recipe

Prep: 15 min. + marinating Grill: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

6 bacon strips, halved
6 boneless skinless chicken breast halves (4 ounces each)
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
6 thin slices sweet onion
6 thin slices tomato
6 thin slices California Avocado
6 thin slices Monterey Jack cheese

Directions

Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes.
Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink.
Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted. Yield: 6 servings.

Originally published as Monterey Chicken in Simple & Delicious July/August 2007, p42

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Monterey Chicken

Monterey Chicken

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Reviewed on Aug. 20, 2011 by tanders821

This chicken is excellent! Moist and tasty.. and the kids like it, too! I serve it on corn-dusted Kaiser rolls as a sandwich, and everybody loves it!

Reviewed on Aug. 16, 2011 by PJNighthawk

Delicious & easy. I don't like avocado so I did leave out, but followed the rest of the recipe. I had over a layer of fried rice. Very tasty. I am going to try it on a hard roll as a sandwich next time. Thanks Sherri.

Reviewed on Jul. 23, 2010 by Kris Countryman

Loved this recipe! I did use guacamole in place of the avocado slices. It was yummy.

Reviewed on Apr. 08, 2010 by amaran85

OMG!!! this is one of my favorite chicken recipes. I make this at least once per week. the marinade keeps the chicken from drying out. i followed the recipe exactly with one exception. Instead of soy sauce, i used teryaki sauce because that's all i had on hand. PERFECTO!!