Chili’s Monterey Chicken

While digging through my, let’s call them “archives,” I stumbled upon a recipe that my cousin had given me years back, a clone of a popular dish at Chili’s restaurants. Finding this recipe brought back a lot of memories because I used to make this quite often for my boys. The beauty of this recipe is that it serves one (How many recipes do you have that are like that?), but can also easily be made into multiples to serve as many as you like. Considering the attractive and tasty result, nothing is easier, plus there is the added bonus that it can be made ahead, reheats beautifully, and frankly, I don’t know anyone who doesn’t love it.

Chili’s Monterey Chicken
Serves 1

1 boneless skinless chicken breast*
1 T. butter
1 T. olive oil
1 T. barbecue sauce (use your favorite)
2 slices of bacon, cooked crisp
¼ c. Monterey Jack and cheddar cheese blend

Note: anytime I make any type of chicken I marinate it overnight in buttermilk. It makes a world of difference in the tenderness and juiciness of the chicken. If you have time, do this.

Preheat broiler.

Pound chicken breast until it is somewhat flattened, and season both sides with salt and pepper.

 Place oil and butter in a nonstick skillet over medium/high heat. When butter has melted, place chicken breast in pan and cook three minutes per side for a total of six minutes. You want the chicken to be seared on both sides, and done in the middle. Transfer chicken to individual dishes (I like au gratin dishes) or a casserole dish if you’re serving more than one.

Top chicken breast with barbecue sauce, bacon, and cheese. Broil until cheese is melted. Sprinkle the top with chopped tomato, chopped scallion, chives; whatever blows your skirt up.

*To save myself time and trouble, I bought flattened chicken at the market. 

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