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15-MINUTE MONTEREY CHICKEN

Soul-satisfying in record time. This is something I make when I don't know what to make and am very, very hungry. Everyone loves it (in my house), and it's easy to make for just one person or more. I've listed general measurements below for the toppings, but if you like more or less cheese or BBQ sauce, etc., that's your bag.


An important step is pounding the chicken breast; this makes them cook faster and gives a more expansive, flatter surface for all the yummy toppings. I bash mine with an old rolling pin between plastic wrap, but butcher or parchment paper works well, as does a large zip bag.


I don't buy bacon often, but when I do, I get "uncured" it doesn't have nitrites and seems to have more flavor.

Notes: Neutral oil is organic canola.


15-Minute Monterey Chicken

Ingredients: 2 or more boneless, skinless chicken breasts, sea salt, pepper, paprika, garlic powder, 3 tbsp. BBQ sauce, 2/3 cup shredded cheddar jack cheese, 1/2 cup chopped tomato, two sliced green onions, and 2-3 pieces of cooked and chopped bacon.

Serves 2.


1. Preheat oven to 400*F. Lightly grease an oven-proof or cast-iron, 2. Pound the chicken breasts between pieces of plastic wrap or parchment paper to thin them out. Season to taste on both sides with salt, pepper, paprika, and garlic powder. Brush with neutral oil. 3. Heat the grill or grill pan almost to high. Cook chicken for 4-5 minutes on each side until done. Place chicken directly into the oven-proof skillet. 4. Brush liberally with BBQ sauce and top with the cheese. Place into the oven until cheese is melted, about 4 minutes. Remove and sprinkle over the bacon, tomatoes, and green onion. Serve immediately.

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