Monterey Chicken

Method5 steps · about 2 hr 15 min

1. 1

   Step 1: To Marinate: Reserve 1/3 cup of the teriyaki marinade sauce for the vegetables. Place chicken in a nonporous glass dish or bowl. Pour the remaining 2/3 cup marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.

   Uses 4 skinless, boneless chicken breast halves · 2/3 cup teriyaki marinade sauce

2. 2

   Step 2: Preheat oven to 350 degrees F (175 degrees C).

3. 3

   Step 3: Place chicken in a 9x13 inch baking dish and bake preheated oven for 20 to 30 minutes, or until cooked through and juices run clear. Meanwhile, place bacon (½ pound) in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

   Bake Chicken · 30 minUses 4 skinless, boneless chicken breast halves · ½ pound bacon

4. 4

   Step 4: In same skillet, melt butter (2 tablespoons) over medium high heat. Saute onion (1 small), bell pepper and mushrooms for about 3 to 5 minutes. Add remaining 1/3 cup of marinade and simmer until soft. Drain and set onion mixture aside.

   Uses reserved 1/3 cup teriyaki marinade sauce · 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

5. 5

   Step 5: Top baked chicken with bacon (½ pound) strips. Add onion (1 small) mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.

   Uses 4 skinless, boneless chicken breast halves · ½ pound bacon · 1 small onion, cut into long slices · 4 slices mozzarella cheese