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Name: MONTEREY CHICKEN
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 4 boneless, skinless chicken breasts (I used cutlets marinade about 20-30 min then stir fried); 1/4 c. bar-b-que sauce ( I use jack daniels); 1/4 c. real bacon bits; 1 c. colby and jack cheese shredded (or whatever kind); 1 14 oz. can Rotel tomatoes drained (canned with green chilies added); sliced green onions; salt & pepper to taste

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INGREDIENTS

4 boneless, skinless chicken breasts (I used cutlets ; marinade about 20-30 min then stir fried)
1/4 c. bar-b-que sauce ( I use jack daniels)
1/4 c. real bacon bits
1 c. colby and jack cheese ; shredded (or whatever kind)
1 14 oz. can Rotel tomatoes ; drained (canned with green chilies added)
sliced green onions
salt & pepper ; to taste

INSTRUCTIONS

Preheat oven to 400 degrees. Pound out chicken breasts to flatten (you don't have to do this with the cutlets). **Marinade for at least 30 minutes.

Dump the marinaded chicken into skillet and stir fry until done, place on baking sheet or casserole dish covered with foil.

Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits, then sprinkle a little more cheese on top... I tend to eyeball how much I want to use of the above ingredients.

Place in oven and bake until cheese is melted (about 10-12 minutes).

**Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (We only marinade about a half hour or the meat gets too salty for us.)

NOTES

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MONTEREY CHICKEN

4 boneless, skinless chicken breasts (I used cutlets marinade about 20-30 min then stir fried)
1/4 c. bar-b-que sauce ( I use jack daniels)
1/4 c. real bacon bits
1 c. colby and jack cheese shredded (or whatever kind)
1 14 oz. can Rotel tomatoes drained (canned with green chilies added)
 sliced green onions
 salt & pepper to taste

Preheat oven to 400 degrees. Pound out chicken breasts to flatten (you don't have to do this with the cutlets). **Marinade for at least 30 minutes.

Dump the marinaded chicken into skillet and stir fry until done, place on baking sheet or casserole dish covered with foil.

Place in oven and bake until cheese is melted (about 10-12 minutes).

**Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (We only marinade about a half hour or the meat gets too salty for us.)

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Monterey Chicken
tammyjohnson02

Nutrition

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Serving Size: 1 (311g)
Recipe Makes: 4 Servings

Calories: 370
Calories from Fat: 155 (42%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 7.6g	38 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 0.9g
Cholesterol 107.6mg		33 %
Sodium 1036.9mg		36 %
Potassium 409.8mg		11 %
Total Carbohydrate 17.7g		5 %
	Dietary Fiber 2.5g	10 %
	Sugars, other 15.2g
Protein 35.6g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 370

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