Wednesday, September 12, 2007

Monterey Chicken

  • 2 boneless skinless chicken breast halves
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 tsp barbecue sauce
  • 2 cooked bacon strips (see notes below)
  • 1/4 C shredded Monterey Jack cheese
  • 1/2 C chopped tomato
  • 1 tsp minced chives (if desired)
1. Sprinkle chicken with salt and pepper. In a skillet coated with nonstick cooking spray, cook chicken for 4-5 minutes on each side or until juices run clear. Transfer to a baking sheet. 2. Top each with barbecue sauce, bacon and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and chives. Robyn's notes: for some reason, I'm not skilled at bacon in strips. So I used diced cooked bacon, and it worked fine. I didn't use chives, because it was just one more item to purchase that I wouldn't use in another recipe later. Photo from making this another day, when I didn't put tomatoes on it. I served this with Mashed Potatoes.
*** 3 Stars: Good. At least one of us liked this enough for me to make it again, but not often

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