Monterey Chicken

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

4 boneless skinless chicken breasts

2 tablespoons olive oil

1/4 cup barbeque sauce

1/4 cup bacon (cooked and crumbled)

1 cup Cheddar and Monetery Jack cheese (shredded)

14 ounces canned diced tomatoes (drained)

4 ounces canned green chiles

Green onions (sliced)

Salt & pepper

Directions

Preheat oven to 400 degrees F.

Place the chicken breasts between two pieces of plastic wrap and pound to flatten out to 1/2-inch thick. This will make sure the chicken cooks evenly.

Season both sides of the chicken with salt and pepper.

Pour the olive oil into a large skillet over medium-high heat. Cook the chicken until no longer pink, flipping once, about 5 minutes per side.

Transfer the chicken to a baking sheet lined with foil or a 9-inch x 13-inch baking dish.

Combine the tomatoes and chiles in a medium bowl.

Top each chicken breast with 1 tablespoon of barbeque sauce, 2 tablespoons of shredded cheese, 2 tablespoons of the tomatoes/chile mixture, 1 tablespoon of bacon pieces, and some green onions.

Bake until the cheese is melted, about 8 to 10 minutes. Remove from the oven and serve warm.

Nutrition

• Calories: 411 kcal
• Total Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 107 mg
• Sodium: 1400 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 2 g
• Total Sugars: 8 g
• Protein: 34 g