Baked Monterey Chicken

So I’ve been baking my chicken in a completely different way for the last 6 months or so.  Instead of the traditional pan-frying/browning then transferring to the oven, I’m baking from raw.

Your jaw may or may not be on the floor here, I guess it depends on how into cooking you are.

I literally season and sauce the raw chicken breasts (I’m sure this will work for any protein really but I haven’t tried it on anything other than chicken) then transfer it to the oven.

After 20-25 minutes (depending on the size of the meat) I take it out and let it rest for 10 minutes.

Perfection!

It tastes like absolute, fancy, steakhouse perfection.

But it’s chicken.

Happy Friday 🥰

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Baked Monterey Chicken

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• Author: Lisa G Cooks
• Total Time: 30 minutes
• Yield: 4-6

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Ingredients

1/2 cup of your favourite smoky bbq sauce

4 boneless, skinless chicken breasts

Salt, to taste

Pepper, to taste

1/2 Cup grated old cheddar cheese

1 Medium-large tomato, chopped

2 Green onions (both white and green parts), sliced

4 Strips of cooked bacon, crumbled

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Instructions

Preheat your oven to 375

Season the chicken breasts on both sides.

Coat the chicken breasts on both sides with the BBQ sauce.

Place in an oven safe dish (i use a lasagna pan).

Bake for 20 minutes then top the chicken breasts evenly with the grated cheese.

Return to the oven for another 5 minutes (longer if the cheese needs more time to melt.

Immediately top the melted cheese evenly with the tomatoes, green onion and crumbled bacon.

Let the chicken rest in the casserole pan for 10 minutes then serve immediately.

• Prep Time: 5 Minutes
• Cook Time: 25 Minutes
• Category: Main
• Method: Oven
• Cuisine: American