Monterey Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour 50 minutes

Ingredients

4 (5 ounce) skinless, boneless chicken breast halves

1 cup teriyaki marinade sauce

½ pound bacon

2 tablespoons butter

1 small onion, cut into long slices

1 small green bell pepper, cut into thin strips

1 (8 ounce) package fresh mushrooms, coarsely chopped

4 slices mozzarella cheese

Directions

Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour teriyaki marinade over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.

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

Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.

Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.

Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.

Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup 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 until cheese is melted and bubbly, another 10 to 15 minutes.

Nutrition

• Calories: 642 kcal
• Total Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 0 g
• Cholesterol: 140 mg
• Sodium: 2807 mg
• Total Carbohydrate: 28 g
• Dietary Fiber: 1 g
• Total Sugars: 24 g
• Protein: 46 g