Empty My Fridge
Monterey Chicken: Better Than a Restaurant 🥓 #shorts
Ingredients
- Chicken breast4
- Salt½ tsp
- Black pepper · ground½ tsp
- Garlic powder½ tsp
- Olive oil1 tbsp
- Bbq sauce½ cups
- Bacon · smoked8 slices
- Monterrey jack · shredded½ cups
- Cheddar cheese · shredded½ cups
- Tomato · diced⅓ cups
- Scallion · chopped2 tbsp
Instructions
- Cook the bacon until browned and crisp, so it is ready when the chicken is done.
- Pound the chicken between plastic wrap to an even thickness of about 1/2 inch, then season all over with salt, pepper and garlic powder.
- Preheat a grill or large oiled oven-safe skillet over medium heat. Cook the chicken about 3 to 4 minutes on the first side until nicely browned.
- Flip the chicken and brush the cooked side with barbecue sauce. When it nears 165°F internally, flip again, brush the second side with barbecue sauce, and remove from the heat once it reaches 165°F.
- If using a stovetop skillet, keep the chicken in it or move it to a 9x13 dish or rimmed baking sheet.
- Brush the top with more barbecue sauce, add the bacon and sprinkle with cheese. Broil 2 to 3 minutes until the cheese melts.
- Serve warm, topped with diced tomatoes and chives.
Summarized from Natasha's Kitchen's video. Watch it for the details.
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CheeseTomatoScallionChicken breastBaconCheddar cheeseMonterrey jack
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