After an 8 day vacation with zero cooking, you’d think I would be excited about cooking dinner tonight!   But alas, I thoroughly enjoyed eating out every night and just getting up and walking out on the dishes. My wallet and my waistline, however, are happy I’m back to cooking at home!


This recipe probably isn’t new to you, but it was to me.  Come to find out, it’s a popular dish at Chili’s…we don’t eat there much, so I’ve never had it.  I went easy on the bacon and cheese, so I think it’s sort of healthy, along with being delicious!  We all loved it.


Monterey Chicken

4 thin cut boneless, skinless chicken breasts
1/4 cup BBQ sauce
3 slices crispy bacon, crumbled
1 cup sharp cheddar, shredded
1 can Rotel tomatoes, drained
chopped chives for garnish
salt and pepper


Preheat oven to 400 degrees. Season chicken with salt and pepper. Saute chicken in about 1 tablespoon olive oil in a nonstick, but oven safe pan, until done, about 5-7 minutes depending on the thickness of the chicken.  Top each chicken breast with one tablespoon BBQ sauce, about a 1/4 cup Rotel, a heavy sprinkle of cheese, and a little bacon.  Place in oven and bake until cheese is melted (about 5 minutes).  Garnish with chives.