READY IN 3 hr

Monterey Chicken

Read Reviews (71)

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

Directions

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.
Preheat oven to 350 degrees F (175 degrees C).
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.
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.
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.

Kitchen-Friendly View

PREP 45 mins
COOK 15 mins
READY IN 3 hrs

Footnotes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review

Sep 11, 2003

I absolutely love to cook and do a lot of it, which is the one an only reason I consider myself an experienced cook. The problem with being an experienced cook, is that there don't seem to be many surprises left, whether it be recipes I find, or even the restaurants my husband and I frequent. HOWEVER, this chicken dish, is truly one of the best I've ever eaten! The different ingredients flavored this dish beautifully and it is certainly elegant enough for a dinner party. Thank you Leigh; it's a winner at our house!

—LINDA MCLEAN

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Most Helpful Critical Review

Jul 06, 2010

We didn't like this at all. Too many flavors and it didn't blend well together.

—CLW999

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88 Ratings

Feb 09, 2011

To make your own teriyaki marinade sauce, mix together 1 (6 oz) can of pineapple juice, 1/4 cup of packed brown sugar and 1/4 cup of soy sauce in a saucepan and cook until the sugar is dissolved. With wire whisk, whip in 1/4 teaspoon of ground ginger, 1/4 teaspoon of garlic powder and 1 dash of celery salt (to taste); continue cooking until well mixed. Allow to cool before using.

—ScorpioGG

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Nov 15, 2007

Very nice recipe, Leigh! I wasn't too sure at first as to how this combination of ingredients would fly, but as others have already said, all of the flavors complimented eachother and the results were delicious. I used a lot more cheese, and I had to use a red pepper instead of a green. Served with buttered egg noodles and lots of parm. Thank you.

—~TAYLOR~

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Jan 24, 2003

OUTSTANDING RECIPE!!!!!!!My husband and I loved it. Goes great with mashed potatoes or on a sandwich roll the next day!

—CHRISINCHAS

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Jan 24, 2003

Mmmmmm, this dish was great! I used stir fry sauce instead of teriyaki because I thought it would be too sweet. I used turkey bacon and pepper jack cheese. I also marinated the chicken in the stir fry sauce overnight. I served the chicken with pan-fried asparagus, and it was a big hit. There were no leftovers at all.

—KATIECOWAN

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Jan 24, 2003

This includes a lot of steps, but it worth it. I didn't really think that the teriyaki sauce blended with the other flavors, esp. the bacon. Next time I will omit the teriyaki marinade, eliminating a lot of time too and I think it will be better!

—selena

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Oct 08, 2009

This is extremely delicious and the recipe works just as it is written. The only modification I made was to omit the butter used to sautee the onion, bell pepper, and mushrooms (believe me you do not need the butter) and I cooked it for an extra ten minutes. I will say that this is an extremely filling meal and probably should be prepared for a groups of very hungry people. I mean, it has bacon, cheese, chicken - it is rich and hearty. But very delicious. Thanks for the recipe!

—Gwen on the West Coast

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Nutrition

Calories
642 kcal
32%

Carbohydrates
27.5 g
9%

Cholesterol
140 mg
47%

Fat
37.5 g
58%

Fiber
1.3 g
5%

Protein
46.4 g
93%

Sodium
2807 mg
112%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Monterey Chicken

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 642
Calories from Fat: 338

% Daily Value *
Total Fat 37.5g 58 %
Saturated Fat 15.4g 77 %
Cholesterol 140mg 47 %
Sodium 2807mg 112 %
Potassium 861mg 24 %
Total Carbohydrates 27.5g 9 %
Dietary Fiber 1.3g 5 %
Protein 46.4g 93 %
Sugars 23.8g
Vitamin A 9 %
Vitamin C 51 %
Calcium 31 %
Iron 19 %
** Thiamin 30 %
** Niacin 197 %
** Vitamin B6 56 %
** Magnesium 20 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.