Things were kind of hectic around the house yesterday so I was looking for a simple recipe that I could put together quickly, and would taste really good. We don’t have any Chili’s restaurants in the area so when I saw this knock off recipe for Chili’s Monterey Chicken I thought I would give it a try. I have never eaten at Chilies before so I don’t know how close this recipe really is; but this was an excellent blend of flavors and created a good dish. You could serve this chicken in a sandwich bun, or use it as a standalone with a side dish, which is the way I served it.
If you’ve eaten at Chilies before you know better than I do how good of a knock off recipe this is-either way I thought this Chili’s Monterey Chicken was a simple and good tasting recipe. Give this one a try, it’s not much work and it’s a good tasting dish. Enjoy
- 4 boneless skinless chicken breasts
- 8 teaspoons barbecue sauce (use your favorite barbeque sauce-I used Hunts)
- 8 slices crisp bacon (cooked until crisp)
- Salt and pepper to taste
- 1 cup Monterey jack and cheddar cheese blend
- 2 tomatoes (chopped and seeded)
- 1/4 cup chives (chopped)
- Pound chicken breasts flat to about 1 inch; season with salt and pepper on both sides.
- In a large skillet lightly oiled or sprayed with cooking spray cook the chicken until done-turn as needed. Remove the chicken to a broiler pan (Internal temperature should be 165)
- Top the chicken with 2 teaspoons Barbeque sauce, 2 slices of bacon, and 1/4 cup of cheese.
- Cook the chicken about 6 inches from the broiler heat, just long enough to melt the cheese. (I didn’t try it, but I would think you could also just cover the frying pan to melt the cheese-saving a step.)
- Garnish with the tomatoes and chives.