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Chili's Monterey Chicken

Recipe from the January 2013 Newsletter

Serves 8

Photo and first recipe courtesy of: www. This is another recipe that I have tried, very recently actually, and absolutely loved! Even if you've never had this in the restaurant, you will love it! Very simple to prepare, and so delicious to eat!

1 boneless skinless chicken breast half
2 teaspoons barbecue sauce
2 slices well crisped bacon
1/4 cup mixture of Monterey Jack and sharp cheddar cheese

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

My personal variation: Put chicken breasts (as many as can comfortably fit) in a lightly greased baking dish. Cover each chicken breast in bbq sauce, just until covered but not enough to drown it. Bake at 375 for 25 minutes, or until chicken is no longer pink. Sprinkle each piece of chicken with cooked, crumbled bacon. Place one slice of cheese over each piece of chicken (I used Swiss) and broil until cheese is melted and bubbly.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

February 2013 Newsletter

Be sure to check the Cook'n Recipe Archive for more recipes.

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