Are you ready for some of the most flavorful and delicious chicken you've ever had in your life? This Monterey chicken has a lot of things going for it: it's super easy and quick to prepare, it's full of delicious flavors, and it's tasty enough to win over even the pickiest of eaters. I've seen it going around on Pinterest for a while, but decided to finally try it after seeing it on my friend Cort's blog. (She has great instructions for making it into a freezer meal, too, so definitely go check out her post!) I've mentioned before that I really don't like to spend more than about 30 minutes on dinner, and this recipe is perfect for that!
I'll warn you that the recipe does make a bit of a mess, so I think it's really helpful to line your baking sheet with parchment or foil (otherwise you'll have a sticky barbecue sauce mess to clean up). This recipe is definitely a keeper and is going to be added to our meal rotation on a regular basis!
3 large chicken breasts, trimmed
2/3 cup barbecue sauce, divided
1 cup shredded colby jack cheese
3 slices bacon, cooked and crumbled
2 green onions, chopped
1 small tomato, chopped
Preheat the oven to 400. Line a baking sheet with foil or parchment and spray with cooking spray. Cut the chicken breasts in half horizontally to form two thin fillets from each breast. Place the chicken pieces on the prepared baking sheet and brush with half of the barbecue sauce. Bake 20-25 minutes, or until cooked through. Remove from oven and brush with remaining barbecue sauce. Sprinkle with cheese, bacon, green onions, and tomato. Return to oven and bake an additional 5-10 minutes, or until the cheese is melted and bubbly. Serve hot with mashed potatoes or rice on the side.