Monterrey Chicken

The picture of this recipe on Pinterest looks amazing. I had been wanting to make these for awhile and decided to throw it in our meals for the week. Ours does not look anything like the picture because we cut out the tomatoes (rotel) and the green onions. Kyle is not a huge fan of chunks of tomatoes on a slice of chicken so I just made it simple.

I bet that it is really good with the tomatoes, green chilies and the green onions. I might have to make this one night and he can just eat chicken the regular way.

Picture is from mybakerlady.com

Ingredients:

4 boneless, skinless breasts

1/4 cup BBQ sauce

1/4 cup real bacon bits

1 cup Monterrey Jack cheese

1 14 oz. can diced tomatoes; drained

1 5 oz. can fire roasted green chilies (I would have just used the original rotel)

sliced green onions

salt & pepper

What To Do:

• Preheat oven to 400 F
• Season chicken with salt and pepper
• Grill chicken breasts until no longer pink inside
• Place chicken on a foil covered baking sheet
• Combine tomatoes and chilies in a bowl (or just use rotel)
• Top each chicken with a tablespoon of BBQ sauce, cheese, tomato/chili mixture, green onions and bacon bits
• Place in oven and bake just until the cheese has melted