Monterey Chicken Recipe - Allrecipes.com
Monterey Chicken Recipe
  • READY IN 3 hr

Monterey Chicken

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    45 mins
  • COOK

    15 mins
  • READY IN

    3 hrs

Directions

  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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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.
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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!

 
Most Helpful Critical Review
Jul 06, 2010

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

 

100 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.

 
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.

 
Jan 24, 2003

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

 
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.

 
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!

 
Feb 07, 2013

The recipe looked inviting to me except for the fact that neither Hubs nor I are fans of teriyaki marinades. Marinating the chicken breasts in a Lemon Dijon Vinaigrette was a better fit for us. I find baking boneless chicken breasts at a higher temperature keeps them tender and moist, so after baking them for 20 minutes at 400 degrees, I topped them with the vegetables and just a little shredded mozzarella (we didn’t want a whole lot of cheese on the chicken) and returned them to the oven briefly, just long enough to melt the cheese. Nice recipe – we really enjoyed it!

 

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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.

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