Monterey Chicken

Chicken breasts are marinated then grilled, baked, or pan-grilled on the stove top then topped with barbecue sauce, cooked bacon, and Monterey Jack cheese. Makes a fantastic sandwich too!*
Photo by Diane V.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Marinade:

  • 3

    tablespoons honey

  • 2

    tablespoons soy sauce

  • 2

    tablespoons Worcestershire sauce

  • 1/4

    teaspoon garlic salt

  • 1/8

    teaspoon black pepper or cayenne pepper

  • 1

    cup water

  • Chicken:

  • 5 - 6

    boneless skinless chicken breasts

  • 1/2

    cup barbecue sauce of choice (I used K.C. Masterpiece - Original)

  • Apple-smoked bacon (2 slices for each breast, or 1 slice thick-cut bacon)

  • 1

    cup shredded Monterey Jack cheese (I hand shredded half a block)

Directions

Marinate: In a small mixing bowl, whisk together the honey, soy sauce, Worcestershire sauce, garlic salt, and pepper. Whisk in water. Pour marinade into a baking dish large enough for the chicken breasts to fit in a single layer. Place the chicken in the marinade and spoon it over the top to coat. Cover and refrigerate for 6 to 8 hours. To prepare: About thirty minutes before you're ready to cook the chicken, bake or pan fry the bacon. (I baked mine). When done, drain on paper towels and keep warm. Remove chicken from marinade, rinse and pat dry with paper towels. Cook the chicken until done by either baking, outdoor grilling, or pan grilling on the stove top. (I pan-grilled mine with a little cooking spray.) To finish, brush each cooked breast generously with barbecue sauce, then top with 2 strips of bacon and about 1/4 cup shredded cheese. Microwave (or oven broil) the breasts until cheese is melted. Serve immediately. *NOTE: This makes a fantastic sandwich too! Just place the finished chicken (per directions above) in a hoagie bun and oven broil open-faced until cheese melts. Lip-smacking good!!

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