MONTEREY CHICKEN: Chad’s version is on top mine is below.
I would say Chad’s favorite restaurant is Chili’s. He loves the Monterey Chicken. When I saw a copy cat recipe online I knew I needed to try it out.
The Positive: The recipe is very easy to make and is full of flavor.
The Negative: It’s not Chili’s so naturally it didn’t taste exactly like their recipe.
Overall: If you are going to make this I’d highly suggest using chicken breasts instead of tenders. As you can see I struggled with space for the rest of the ingredients. The chili’s version also includes green onion, and tomatoes. I’d highly suggest making this though the cheese and bbq combination is delicious!
We both give this meal a 4 1/2 out of 5 star rating
This meal was found here
4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce ( I use Bull’s Eye)
1/4 c. real bacon bits
1 c. colby and jack cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet 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. Place in oven and bake until cheese is melted (about 5 minutes).