I’ve been to Chili’s Restaurant a couple of times, and on both visits I had my favorite dish—Monterey Chicken. I loved it so much that I adapted the recipe for my family. After the first time I made it the consensus was that I should omit the tomatoes, so I did. That’s the beauty of making restaurant favorites at home; you can change it up and make it to your liking.
This recipe is so easy and delicious that I make it at least once a month.
Here’s what I do:
Step 1: I flatten out 6 chicken breasts by placing each breast in plastic wrap and pound with my rolling pin.
Step 2: I start frying up the bacon. I use way more than Chili’s, but that’s only because I’m of the “more bacon the better” school.
Step 3: I flash-fry the seasoned, flattened chicken breasts on both sides. Seasoning is very important. I use Kosher salt, fresh cracked pepper, garlic powder, and Tony’s Chachere’s.
Step 4: I top each of the breasts with barbecue sauce (sometimes I use Bull’s Eye, sometimes I use Michael’s homemade wonder, and sometimes I just use what I have on hand.)
Step 5: I cover the baking dish with foil, and put it in my pre-heated oven for about 30 minutes. (350°)
Step 6: While the barbecue sauce covered breasts are baking in the oven, I shred my cheese. On this night I didn’t have any Monterey Jack (which is what I prefer), but I have learned that Cheddar cheese works just as well.
Step 7: When the timer goes off, I take the baking dish out of the oven and top each breast with an ample amount of bacon. Then I top the bacon with the cheese.
Step 8: I bake for an additional 10-12-ish minutes until the cheese is all melty and ooey-gooey.
Step 9: I plate it up. On this night I made candied yams, couscous, and green peas.
Step 10: Be prepared to make this dish again. It’s THAT good!
- 4-6 chicken breasts, flattened
- 1 lb. bacon; 2-4 pieces per breast
- barbecue sauce
- shredded monterey jack (or cheddar) cheese
- garlic powder
- Tony Chachere’s (optional)
- Preheat oven to 350°
- Flatten breasts and season with salt, pepper, garlic, and Tony’s.
- Prepare chicken breasts by flash frying on each side.
- Transfer the not-fully cooked breasts to a 9 x 13 baking dish.
- Top each with barbecue sauce, cover dish with foil, and bake for 30 minutes.
- Prepare bacon.
- Shred cheese.
- Top chicken with bacon and cheese.
- Bake for an additional 10 minutes, or so, until the cheese is melted. Broiling is optional.
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