Monterey Chicken is a mouth-watering dish of grilled chicken, drizzled lightly in your favorite barbeque sauce, then smothered in seasoned diced tomatoes, pepper jack cheese and topped with crispy bits of bacon, all in under 20 minutes.
This dish will melt in your mouth! It’s delicious served with steamed veggies and candied carrots or yams. A relatively low-carb dish, this is perfect for those on the South Beach diet. A note on the Rotel-Style tomatoes, we’ve found that the store brand tomatoes are literally half the price and work great in most recipes, this one included. While you can use any BBQ sauce, we recommend spicy sweet Baby Rays, it adds a little kick to the recipe.
2-4 boneless, skinless chicken breasts (adjust according to your families needs)
1/4 c. BBQ sauce (we use sweet Baby Rays)
1/4 c. chopped cooked bacon
1 c. Pepper Jack cheese, shredded
1 14 oz. can Rotel-style tomatoes, drained (canned with green chilies added)
sliced green onions
Preheat oven to 400 degrees.
Gently pound out chicken breasts to flatten. Season generously with pepper and a tiny dash of salt. Grill or pan-fry the chicken until no long pink. Top each chicken breast with 1-2 tablespoons of your favorite bar-b-que sauce (we used sweet baby rays), shredded or slivered pepper jack cheese, 1/4 c. or so of drained rotel-style tomatoes, green onions and finally, top with a generous sprinkle of crispy bacon bits.
Place the entire dish in the oven and bake until cheese is melted (5-7 minutes).