Posted by Erin
This recipe is an oldie but a goodie… a classic in many restaurants and diners, Monterey Chicken is always a favorite. It’s so easy to make, there’s no reason you shouldn’t enjoy it at home as well! This is one of the first dishes I made when Albert and I were newlyweds… or at least one of the first successful dishes. It’s still on the menu at our house quite often, 14 years later. It’s a quick and easy meal for a busy night, especially if you have the bacon precooked. I keep cooked bacon in my freezer all the time (We love bacon!) but, if you don’t have any on hand, you can easily substitute 1 T. pre-packaged real bacon bits per chicken breast. Enjoy!
- 6 (approx. 4 ounce each) boneless skinless chicken breast, pounded 1-inch thick
- 1 tsp. each of cumin, garlic salt, onion powder, and smoked paprika
- 1 T. olive oil
- 6 T. barbecue sauce
- 6 thin slices Colby-Jack cheese (such as Sargento Ultra Thin)
- 6 slices center cut bacon, cooked crisp & crumbled
- 1 medium tomato, seeded and chopped
- 1 green onion, chopped
Preheat oven to 350° F.
Heat the olive oil over medium high heat in a large oven-safe skillet.
Season chicken breasts with cumin, garlic salt, onion powder, and paprika.
Brown the chicken in the skillet for 3 or 4 minutes on each side until no longer pink; remove from heat.
Top each chicken breast with 1 T. barbecue sauce, 1 slice cheese, and 1 slice crumbled bacon.
Sprinkle evenly with chopped tomatoes and green onions.
Transfer the skillet to the preheated oven and bake about 5-8 minutes, until cheese is fully melted.
WW Info.: 6 servings (Each loaded chicken breast is one serving.)
Freestyle points: 5
Old points: 6