Do you have 20 minutes? This 20-minute Chicken Monterey Pan is just what you want to do for dinner tonight… trust me! Chicken, barbecue sauce, bacon and glorious cheese come together in this delicious, simple dish. It’s sure to become a regular fixture in your home!
4 skinless and boneless chicken breasts
4 slices of bacon
1/2 cup chicken broth
4 tablespoons of barbecue sauce, use your favorite!
4 oz of grated Colby Jack cheese
1 tomato cut into cubes
2 green onions, sliced
salt and pepper optional
Fry the bacon in a large pan until it’s crisp.
While frying the bacon, beat the chicken breasts to the desired thickness. The thinner they are, the less cooking time is required. Season with salt and pepper if desired.
Remove the bacon from the pan with a slotted spoon and drain on a paper towel-lined plate.
Turn heat to medium-high and brown chicken on both sides (2 to 3 minutes per side).
Pour the chicken broth over the chicken breasts and cover the pan with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of chicken.
Turn off the heat and spread the barbecue sauce over each chicken breast.
Cover with two slices of bacon.
Divide the cheese evenly among the chicken.
Place under the grill for 30 seconds to 1 minute, until the cheese is completely melted.
Cover with tomato and green onions.