Monterey Chicken

Classic Monterey chicken with bacon, sautéed onions, peppers, and mushrooms and cheese.

Prep: 20 minsCook: 30 minsAdditional: 1 hrTotal: 1 hr 50 mins
INGREDIENTS
  • 1-1/4 lb (4 5 ounce) skinless, boneless Chicken Breast halves
  • 1/2 cup Bragg Coconut Liquid Aminos
  • 1/2 cup Teriyaki Marinade Sauce
  • ½ lb Bacon
  • Extra Virgin Olive Oil
  • 1 small Onion, sliced
  • 1 small Red Bell Pepper. cut into thin strips
  • 1 small Green Bell Pepper, cut into thin strips
  • 1 (8 ounce) package fresh Mushrooms, coarsely chopped
  • Shredded Monterey Jack Cheese

DIRECTIONS

  1. Marinate the Chicken: Place Chicken in a nonporous glass dish or bowl. Pour Teriyaki and Coconut Aminos over Chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Remove Chicken from the marinade and place in a 9×13-inch baking dish. Reserve 1/3 cup Marinade and discard the rest.
  4. Bake Chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.
  5. Meanwhile, place Bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
  6. Add some EVOO to the same skillet over medium-high heat. Sauté Onion, Bell Pepper, and Mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup Marinade and simmer until soft. Drain and set Onion and Mushroom mixture aside.
  7. Top baked Chicken with Bacon strips. Add Onion and Mushroom mixture and top each breast with Monterey Jack cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.

Notes

  • If you do not have Coconut Liquid Aminos, just substitute a ½ cup Terriyaki.
  • If you do not have Monterey Jack use Colby Jack or even Mozzarella cheese.