Chicken Monterey with Crispy Bacon
One of my favorite foods when doing low carb is chicken. Chicken is inexpensive if you catch it on sale and it can be flavored and prepared in many different ways.
Chicken Monterrey is easy to cook if you have to prepare a meal for a family with picky eaters. You can easily adapt and leave off the cheese and toppings and feed the kids plain grilled chicken while you enjoy the more exciting version here.
Chicken Monterey with Crispy Bacon
Ingredients
- Chicken breast (I like boneless skinless, but you can use whatever you like)
- Butter
- Monterey Jack Cheese
- Bacon
- Tomato
Instructions
- Melt a little butter in a grill pan and grill your chicken on the stove top. You can also grill it out on the grill if you prefer.
- While the chicken is cooking, nuke the bacon in your microwave between paper towels until it is crispy. You want it break into pieces like hard candy. This will give the food a crunch. I like turkey bacon, but real bacon is fine to use as well.
- Dice the tomato into little squares.
- Cut the cheese into thin slivers about 1/4 inch thick each. You need enough to thoroughly cover the top of the chicken. I like to use block cheese because it melts better, but you can also buy Monterey preshredded.
- Once the chicken is completely cooked, melt the cheese on top. You can do this in the pan, but I usually pop each plate in the microwave for about 20-30 seconds and then top with bacon and tomatoes.
- It is ooey gooey comfort food that you will love. Salt and pepper to your own taste.
Copyright Lori Soard - Crabby Housewife - All Rights Reserved
Interesting Fact: Did you know that Monterey Jack cheese was first made by Franciscan friars in Monterey, California back in the 1800s? (2)
References and Image Credits:
1. Cheese.com
2. Wikipedia
