Monterey Chicken

Author: Cooped Up Chick  //  Category: Chicken Dishes, Main Course, March 2013


OOOOH! Another yummy recipe I got from Pinterest!! ( you can find the original blog post here:


I am telling you….Pinterest makes you fat. IF you try all the amazing, recipes one can find there (this is my goal!). If you only pin them, or watch me make and eat all of them, then you will stay the lovely, skinny beeyotches that you are. Joking. Let me weed out the crappy ones for you and only try the ones I post here. Become my minions, my followers (PS- GREAT tv show btw).

I ended up trying this recipe because I had all the ingredients. No really! ALL of them!! Ok, wait. No. I had all but the colby cheese and I used different ones instead. Dammit. Thought I may have actually made it through a whole recipe without making an amendment. Nope, typical Erin.


What you will need:


4 boneless, skinless chicken breasts (I used 2 pkgs of chicken tenders)
1/4 c. bar-b-que sauce ( I used 4 Tbsps Sweet Baby Rays)
1/4 c. real bacon bits (4 strips of bacon cooked in the microwave then cut up with scissors 😉 )
1 c. colby and jack cheese, shredded (yeah, I used a mix of Jack, Mozza and Parmesan cheese…about 1/2 cup)
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added, can only get these in the States. But you could used diced tomatoes and add your own jalapenos)
sliced green onions


Preheat your oven to 400 degrees.

Pound out chicken breasts to flatten. Season with pepper (or in my case…just season with pepper).

Grill chicken until no long pink (I used my stopetop grill pan I got at Mardens for $3.99)



Place on baking sheet covered with foil and brush each chicken breast with BBQ sauce



Top with tomatoes



Add the cheese, green onions and bacon bits.



Place in oven and bake until cheese is melted (about 5 minutes)



I like mine served with a dollop of fat free sour cream.




My hoover (read : son) said these would be delish in a sandwich (I think on a toasted roll with garlic butter and more cheese, or in a pita or rolled up in a tortilla!!! Oh yeah!)

The Rotel tomatoes are quite spicy. I think next time (I have 2 cans left from my last excursion to Calais, ME) I will mix with fresh diced tomatoes.

Oh and I forgot to mention…on the original blog she marinated the chicken in 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning before cooking it. I didn’t think i’d like the mix of oil and soy sauce so I marinated MY chicken for 2 hours in Italian salad dressing. 😉


Oh Pinterest, you may just be the death of me. 😉


I hope you enjoy!

love, peace & chicken grease,

– A Cooped Up Chick

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