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Monterey Chicken
Monterey Chicken
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
110 minutes
Monterey chicken: Marinated, baked, topped with crispy bacon, sautéed veggies, and gooey melted mozzarella.
Ingredients:
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 1 cup teriyaki marinade sauce
  • 0.5 pound bacon
  • 2 tablespoons butter
  • 1 small onion, cut into long slices
  • 1 small green bell pepper, cut into thin strips
  • 1 (8 ounce) package fresh mushrooms, coarsely chopped
  • 4 slices mozzarella cheese
Instructions:
  • Collect all the ingredients needed.
  • Enhance the chicken: In a glass dish, place the chicken and douse it with teriyaki marinade, ensuring full coverage. Seal with a lid and let it marinate in the fridge for 1 to 2 hours.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Transfer the chicken from the marinade to a 9x13-inch baking dish. Set aside 1/3 cup of marinade and discard the remaining marinade.
  • Roast the chicken in a hot oven until tender and the juices run clear, about 20 to 30 minutes.
  • Place the bacon in a large skillet and cook over medium-high heat until perfectly browned. Remove and set aside after draining.
  • In the same skillet, melt butter over medium-high heat. Sauté onion, bell pepper, and mushrooms for 3 to 5 minutes. Pour in the reserved 1/3 cup marinade and simmer until vegetables are tender. Drain and set aside the onion mixture.
  • Place bacon strips on top of the baked chicken, followed by the onion mixture. Finish each breast with a slice of cheese. Bake until the cheese is melted and bubbly, for an additional 10 to 15 minutes.
  • Garnish and savor every bite!

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