Saturday, October 27, 2012

Monterey Chicken

"Really flavorful" and "definitely blog-worthy," is how my husband described this chicken! And I agree! When you read the list of ingredients, how can you go wrong!? This recipe was inspired by the All Things Simple blog. I changed her recipe a bit by adding jalapenos and real bacon. This chicken was very simple to make, but looked like a million bucks coming out of the oven! I served it with a side of brown rice and roasted broccoli. Enjoy!

4 boneless, skinless chicken breasts
Salt & pepper
1/4 c. bar-b-que sauce
6 slices of bacon, cooked and crumbled
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes & green chilies, drained
jarred sliced jalapenos (optional)

Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with salt and pepper. Spray a skillet with cooking spray. Turn burner on to medium heat and let skillet get hot. Add the breasts to the hot skillet and cook for four minutes on each side. Remove chicken from skillet and place in a glass casserole dish.

Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, bacon (divided evenly among breasts), 1/4 c. tomatoes, and jalapenos (if using).  Lightly tent a piece of foil over chicken. Cook in oven for 12 minutes. Remove foil and continue baking for another 6 minutes until the chicken has cooked through and cheese has melted.

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