Monterey Chicken

Wow people, it’s November, and I’ve been in my house for a month. Time has FLOWN! I still feel like I have a million things to do; but then I realize that we are approaching the holidays. For me, November is always my busiest month because I like to get my Christmas shopping done by Thanksgiving so December is all about celebrating the season. I think this year is going to be tough. I’m about finished with my Christmas list; don’t you worry, I’ll post it so you can dream with me:) 
I got all my menu done for November! That was my goal, to be done by the first Sunday of the month and I did it. Here’s a quick list starting at next week since I’ve already shown you this week’s: 
7. Sweet and Sour Meatballs
11. Fiesta Ranch Chicken
(Obviously there are only 19 recipes and there are more than 19 days of November…well, I usually don’t end up cooking every night of every week so I just plan for about 19-20 meals and we almost always have more meals planned than we eat for the month.)
For today’s recipe I’m making Monterey Chicken. This was actually the first time I tried it or cooked it and let me tell you it was AWESOME. Chicken, BBQ sauce, Bacon and Cheese=best dish ever. We will repeat this one over and over!

Monterey Chicken–via Six Sisters Stuff


Ingredients: 
4-6 boneless, skinless chicken breasts, thawed
Salt and pepper 
1 cup barbecue sauce (our favorite is Famous Dave’s brand, but any kind would work)
10 pieces bacon, cooked
1 1/2 cups Monterey Jack cheese and cheddar cheese mix, shredded
Fresh diced tomatoes
Diced green onions

Directions: 


1)Pound the chicken breasts so that they flat (this will also help make the chicken very tender). Season with salt and pepper.
2) Cook the chicken over an outdoor grill over medium high heat; 6-7 minutes per side or until fully cooked. If you don’t have an outdoor grill, you could easily cook it over an indoor grill or in a skillet on the stove top that has been sprayed with cooking spray.
3) After the chicken is finished cooking, transfer the chicken breasts to a large baking sheet covered in aluminum foil. Spread 2-3 tablespoons of barbecue sauce over each chicken breast. Top each chicken breast with 2 slices of bacon and and a handful of the shredded cheese mix. Place the baking sheet in an oven broiler (or microwave long enough to melt the cheese). Top with diced tomatoes and green onions. Serve immediately.

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8 thoughts on “Monterey Chicken

  1. Hi Carissa,
    Your Monterey Chicken looks delicious, we would really enjoy this recipe. Have a great weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  2. Chicken, bacon and bbq…can't beat that! I'm very impressed with your month of recipes. I have been trying to do some crock pot meals here and there and freezing some of each. It's been sheer joy to have food ready to warm up on the days I am out of steam for cooking. Out of my own steam that is!
    Liz

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