Monterey Chicken
3 Boneless Skinless Chicken breasts, sliced in half, tenderized, and pounded into 6 thin cutlets
Pan searing flour (I use Wegmans)
BBQ sauce (I used Jack Daniels BBQ sauce)
4 slices of bacon, cooked and crumbled
1 cup of shredded colby/Jack cheese
1 10 oz. can of Rotel tomatoes and green chilis
1 green onion, sliced
Prepare chicken, pounding into 6 thin cutlets. Dust with pan searing flour. Heat about 1 Tablespoon of canola oil in a non stick electric skillet, and brown chicken several minutes on each side (350 degrees). Drain the tomatoes slightly, and add to the pan around the chicken. Drizzle each chicken breast with approximately 1 Tablespoon of BBQ sauce, or enough to glaze well. Lower the temperature to about 200-250 degrees. Allow the chicken to glaze and simmer, spooning the sauce over the chicken. Top each piece of chicken with grated colby/jack cheese. Cover, and melt cheese (a few minutes, tops). When cheese is melted, top with bacon and sliced green onion. Serve with rice pilaf, and a salad for a great meal!
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