Monterey Chicken

Monterey Chicken

Author: Melanie

 

*Sometimes I marinate the chicken breasts before cooking and they were great. You don't have to though. Marinade: ¼ c. olive oil, 2 T. soy sauce (or lemon juice or red wine vinegar), 2 tsp. McCormick Montreal Steak Seasoning.  We only marinade about 30-60 minutes so it's not too salty:)

Ingredients

• 4 boneless, skinless chicken breasts
• ¼ c. BBQ sauce
• ¼ c. real bacon bits
• 1 c. colby and jack cheese, shredded
• 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)--OR use diced fresh tomatoes
• sliced green onions
• pepper

Instructions

1. Preheat oven to 400 degrees.
2. Pound out chicken breasts to flatten.
3. Season with pepper.
4. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil.
5. Top each chicken breast with one tablespoon bar-b-que sauce, ¼ c. cheese, ¼ c. tomatoes, green onions and one tablespoon of bacon bits.
6. Place in oven and bake until cheese is melted (about 5 minutes).