Classic Monterey chicken with bacon, sautéed onions, peppers, and mushrooms and cheese.
1 hrs 50 mins
- 1-1/4 lb (4 5 ounce) skinless, boneless chicken breast halves
- 1 cup teriyaki marinade sauce
- ½ 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
- Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour teriyaki marinade over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Remove chicken from the marinade and place in a 9×13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
- Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
- Melt butter in 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 mixture aside.
- Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.
- Consider using ½ cup Coconut Liquid Amonos and ½ cup Terriyaki.
- Instead of Mozzarella cheese use Monterey Jack or Colby cheese,