Skillet Monterey Chicken
Chicken breasts cooked and topped with barbecue sauce, cheddar jack cheese, crispy bacon, diced fresh tomatoes and green onions. A simple dinner everyone will love!
- 4 slices center cut bacon
- 4 small boneless skinless chicken breasts or 4 chicken breast halves
- kosher salt
- black pepper freshly ground
- 1/2 to 3/4 cup barbecue sauce use your favorite (I use sugar free)
- 1 cup cheddar jack cheese regular or reduced fat
- 1 large roma tomato diced small
- 2 green onions sliced
To your skillet, add bacon and heat on medium. Turning occasionally and cooking until crispy. Transfer to a paper towel lined plate to cool, then coarsely chop.
Drain off all but a couple teaspoons of the bacon fat.
Preheat your oven to 375°
Season both sides of the chicken with salt and black pepper.
To the hot bacon fat, add the chicken and cook for 6 to 8 minutes before turning and cooking for an additional 5 to 6 minutes or until no longer pink and fully cooked. Transfer to a clean platter.
Pour 1/4 cup in the bottom of the skillet, scraping up any of the browned bits on the bottom.
Return the chicken to the skillet and top with remaining sauce.
Top each chicken breast with 1/4 cup of cheese and bake until melted. About 6 to 8 minutes or so - watch carefully.
Before serving, top with chopped bacon, fresh tomatoes and sliced green onions.
Serving: 1serving | Calories: 401kcal | Carbohydrates: 16g | Protein: 34g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 821mg | Potassium: 626mg | Fiber: 1g | Sugar: 13g | Vitamin A: 594IU | Vitamin C: 5mg | Calcium: 228mg | Iron: 1mg