Monterey Chicken

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

Prep Time:

20 mins

Cook Time:

30 mins

Additional Time:

1 hrs

Total Time:

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


  1. 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.
  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. 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.
  7. 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,