How about six?!
This is a new recipe inspired by….
Yeah, you knew it was coming
Tender, juicy chicken smothered in a smoky BBQ sauce, Colby Jack cheese, Spicy tomatoes, green onions, and crispy bacon.
Serve with a salad, greens, or even a baked potato. You could even make it into a sandwich Just serve it!
Monterey Chicken inspired by All Things Simple
boneless skinless chicken breast – however many you want to make!
BBQ sauce (I like Moore’s Honey BBQ – gluten free baby!)
diced tomatoes with green chilies**
colby jack shredded cheese
scallions – diced
bacon – cooked and crumbled
**I couldn’t find any tomato – green chili combos that said gluten free on the can. However, I did find a can of diced tomatoes and a can of green chilies that said it on their own. So I combined the two! Also, I used mild chilies.**
Start by cleaning your chicken and then grilling it off! Grill the chicken breasts until cooked. I grilled mine on a George Foreman because as it turns out, we were out of gas for our grill!
Preheat your oven to 400 degrees. On a cookie sheet, lay your grilled breasts. Cover the chicken with BBQ sauce, enough to cover the top – not drench. Then sprinkle on a bit of cheese – again, to cover not drench. Then add the diced tomato/chili combo – about 3 spoonfulls to cover the top. Then cover with more shredded cheese.
Bake for 5-10 minutes, until the cheese has melted.
Once out of the oven, top with the crumbled cooked bacon and scallions.
This dish immediately scored a “Ooooh. This is good” from Parrish. And it warmed up beautifully the next day for lunch. I was skeptical from all the different flavors going on top of this grilled chicken, but hey, it works!
Eesh, am I the only person who feels like it should be Thursday already?
Maybe I’m just ready for the weekend because it’s my family’s BBQ competition this weekend! WOO HOO!!!