Post by Debbie on Apr 12, 2009 8:04:25 GMT -6
Monterey Chicken
1 boneless skinless chicken breast per serving
olive oil
BBQ rub seasoning - optional
Salt and pepper
2 crisp slices of bacon per serving (not thick slice)
BBQ sauce - your favorite thick style. I like KC Master piece or Bulls Eye brands
Monterey Jack/Colby grated cheese blend
diced green onion or slivers of regular onion
diced tomato
diced avocado
Fire up the BBQ grill for this one. Rub chicken breasts down with olive oil to prevent sticking. Lightly salt and pepper or use a sprinkling on each side with a dry BBQ rub. Not too heavy. Just for a little added flavor. Place on BBQ grill or under broiler if you don't have a grill. If on the grill then you need to preheat the oven to 350°. You will need the oven to finish them up in. While the chicken is cooking. Dice the green onions, tomatoes and avocado.
Grill or broil, turning once, until done, but not burnt. You want it moist and tender. Remove from grill and place each breast about 2" apart on a baking dish or cookie sheet. If you broiled under the broiler, you need to turn oven down to 350° for it to cool down quicker you might try opening the door. An oven thermometer helps in this case to tell if it has reached the 350° mark.
Generously spoon BBQ sauce over each chicken breast. Place 2 slices of crisp bacon on top of each breast. and top each with a generous amount of the shredded Monterey Jack / Colby cheese. Place in oven long enough to melt the cheese together. When you no longer see individual strands of the cheese then it is ready to come out.
Plate up servings and garnish with the diced green onions, tomatoes and avocado.
This is a recipe I stole from Chili's Bar & Grill. The first time I ate it I loved it and knew I could replicate it at home. The only addition I made was the diced avocado and everyone knows bacon and avocado go wonderfully together.We had the neighbors over last night and I fixed this and they all loved it.
BTW- if you only have chicken strips or tenders, you can use them if the are large enough but allow at least 2 per serving and 1 slice of bacon for each strip. I used strips last night as that is what I had on hand, and 2 per person was plenty unless they are just really hearty eaters than add extras just in case. We had 3 left over and I will probably wrap then in a flour tortilla and heat up for lunch.
Sandy, your little brother in Dallas, loves this one at Chili's. Oh, and thumbs up on your special BBQ rub. I used it lightly on this recipe.
