Monterey Chicken

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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!

Ingredients:

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

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Instructions:

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.

 

*Each loaded chicken breast is only 6 Weight Watchers SmartPoints!

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Oven Barbeque Chicken

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Posted by Kathy

This recipe has been floating around our family for quite some time.  It is quite simple to prepare and get into the oven on a busy night.  The homemade barbeque sauce is the perfect mix of tangy and sweet.  We are certain this will be a family favorite of yours soon too!

 

Ingredients:

4 to 6 large chicken breasts cut into thirds (as equal in size as possible)

3 T. oil

1/3 c. sliced onion

3 T. butter

¾ c. catsup

1/3 c. apple cider vinegar

¼ c. molasses

1/3 c. water

2 T. prepared mustard

1 T. Worcestershire sauce

1 clove garlic, pressed (or ½ tsp garlic powder)

¼ tsp salt

1/8 tsp pepper

 

Instructions:

Preheat oven to 350˚

Spray a 9×13 glass baking dish with non-stick spray.

Season chicken lightly with salt and pepper.

Place oil in large skillet.  Brown chicken in hot oil on each side.  Remove to plate.

Add butter into skillet. S auté onion in the butter until soft.  Add remaining ingredients to skillet.  Simmer sauce about 15 minutes, uncovered.

Place chicken pieces into baking dish and cover with sauce.  Bake 45-60 minutes, basting occasionally, until chicken is cooked through.