Friday, March 19, 2010

Monterrey Chicken

If you have noticed, I tend to like Chili's Restaurant. I haven't meant to cook so many "copycat" recipes from there, it's just happened! So far, I've posted these copycat recipes:

I was wanting chicken the other night, but something a little different. I was reminded of this dish, and knew it would be easy to recreate at home. Plus, at home, I can control the toppings! It's a great meal for a group, or just for one. I cooked it just for myself, putting just bbq sauce on the kids chicken.

Monterrey Chicken
The Double Dipped Life

Serves 4 as written

4 boneless, skinless Chicken Breasts
4 Bacon strips, cooked crisp and chopped
1 cup BBQ sauce
2 Roma Tomatoes, diced
2 Green Onions, diced
1/2 cup Cheddar Cheese, shredded

Salt and pepper the chicken breasts and then bake in the oven for about 20 minute at 350 degrees. Smother the chicken breasts with BBQ Sauce on both sides and return to oven for about 3-5 minutes, until breasts are cooked through. Evenly top each chicken breast with the crisp bacon and cheese, broil for 30-60 seconds under the broiler to melt the cheese (optional). Top the chicken breasts with the chopped tomato and green onions. Enjoy!


  1. I haven't had this at Chili's but it sounds like a quick and easy, tasty meal! The new look is fun!

  2. I make this as well. My version is a little less healthy. I pound the chicken even, then after frying my bacon, I drain a bit of the bacon grease then fry my chicken breast in the same pan..MmMMMmmm! I don't use the oven at all actually. Its very good.

  3. We were inspired a few years back to make this recipe too. I didn't think to look up recipes online though. I just throw stuff together. I love getting a new idea from restaurants!

  4. that looks SOOOO good. I am going attempt to make this tomorrow. :)

  5. Oh that is one of my favorites!! I have to say, it is a lot easier, cheaper, and healthier to "copycat" recipes:)