monterey chicken

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Servs: 4  Prep: 45m  Cook: 15m  

"Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It's worth the extra time!!"

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   4 skinless, boneless chicken breast halves 4 skinless, boneless chicken breast halves
•   4 slices mozzarella cheese 4 slices mozzarella cheese
•   1 small green bell pepper, cut into thin strips 1 small green bell pepper, cut into thin strips
•   1 cup teriyaki marinade sauce 1 cup teriyaki marinade sauce
•   1 (8 ounce) package fresh mushrooms, coarsely chopped 1 (8 ounce) package fresh mushrooms, coarsely chopped
•   1 small onion, cut into long slices 1 small onion, cut into long slices
•   1/2 pound bacon 1/2 pound bacon
•   2 tablespoons butter 2 tablespoons butter

Instructions

1. 1. To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
   2. Preheat oven to 350 degrees F (175 degrees C).
   3. Place chicken in a 9x13 inch baking dish and bake preheated oven for 20 to 30 minutes, or until cooked through and juices run clear. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
   4. In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add remaining 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.
   5. Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.

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