Empty My Fridge
Monterey Chicken: Better Than a Restaurant
Ingredientes
- Chicken breast4
- Salt½ colher de chá
- Black pepper · ground½ colher de chá
- Garlic powder½ colher de chá
- Olive oil1 colher de sopa
- Bbq sauce½ xícara
- Bacon · smoked8 fatias
- Queijo monterey jack · shredded½ xícara
- Queijo cheddar · shredded½ xícara
- Tomate · diced⅓ xícara
- Scallion · chopped2 colheres de sopa
Modo de preparo
- 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.
Resumido do vídeo de Natasha's Kitchen. Assista para ver os detalhes.
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