Monterey Chicken {recipe swap}

Monterey Chicken

2 Chicken Breasts, boneless & skinless

¾ Cup Honey Mustard or Dijon dressing, divided

4-6 slices of bacon, diced

6-8 ounces of Monterey Jack cheese, sliced thin or shredded

1 Medium red onion, sliced into rings

Salt & Pepper, to taste

Butterfly chicken breasts and marinate in ½ cup of the dressing for 30-60 minutes coating the chicken well.

While the chicken is marinating cook bacon (or re-fry Costco pre-cooked bacons bits as I did!).  Once bacon is crisp, remove from pan.  Drain grease, dice the bacon and wipe down pan.  Return the diced bacon to pan and add the onions and sauté them as well until the onions are soft and carmelized.

Heat your grill to Med-High heat.  Cook butterflied breasts for 5 minutes per side, or until cooked and you get a nice char mark.  Remove chicken from grill and put in an oven safe baking dish.  Set oven to broil.

Distribute the bacon and red onion mixture over the chicken and top with the Monterey jack cheese.  Broil til’ bubbly.

Serve with additional dressing and the side dish of your choice.

Time saving tips:  You can pre-slice your onions and cheese.  You can use pre-cooked bacon.  You can butterfly your chicken the day before. 

My husband said this was reminiscent of a chain-quality chicken dish (think the Outback or Chili’s).  The red onions sautéed with the bacon were surprisingly delicious.  And while it’s got some major fat components, it tasted like a treat and once in awhile, that’s refreshing.

Thanks for visiting!