Chili's Monterey Chicken
1 boneless skinless chicken breast
2 teaspoons barbecue sauce
2 slices crisp bacon (should be very crispy)
1/4 cup monterey jack and cheddar cheese blend
Pound chicken breast until it is somewhat flattened, and season with salt and pepper.
Spray Pam in a nonstick skillet, and cook chicken breast until it is done.
Transfer to a serving plate.
Top chicken breast with Barbeque sauce, bacon, and cheese.
Broil chicken breast in the oven, or melt the cheese in a microwave.
Sprinkle with a small amount of cold chopped tomatoes and chives.
A variation - prepare the chicken on the grill, basted lightly with barbeque sauce (see previous post). Also, cook the bacon on the grill (on a sheet of aluminum foil). When cooked through, transfer the chicken to the aluminum foil used to cook the bacon. Top with bacon and cheese, and allow the cheese to melt. Serve with a bit more BBQ sauce and a crisp, hoppy pale or amber ale.