Tuesday, August 15, 2006

Monterey Chicken Bake

This is one of my favorite recipes. My husband often requests this one. I came across this when I was looking for something to do with my boneless skinless chicken breasts. The original recipe asked for teriyaki sauce and other additional ingredients that I didn't have on hand. I adapted it to barbecue sauce and other ingredients and it tasted really good. I passed the recipe on to friends and it was a huge hit!


  • 2 boneless skinless chicken breasts
  • 4 to 6 slices of bacon
  • barbecue sauce (works better if thick)
  • 8 oz. shredded monterey jack cheese
  • *2 or 3 each green onion stems
  • large bottle of hidden valley ranch dressing
  • McCormick Grill Mates barbecue seasoning (to taste)


  • Preheat oven to 400 degrees.
  • Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into shallots - as much as you desire.
  • Fry bacon on stove until crispy. Lay flat on paper towels to absorb grease. After 15 minutes, crumble bacon and set to the side.
  • Brush both sides of chicken breasts with barbecue sauce. Lay chicken flat in a shallow baking dish and season with the barbecue seasoning. Flip and season opposite sides.
  • Let chicken set for 10 minutes. Brush each chicken breast with barbecue again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly.
  • Place crumbled bacon pieces over chicken in dish. Add shredded Monterey Jack cheese (make sure to completely cover the chicken with cheese) and shallots over dish.
  • Bake in a preheated oven at 400 degrees for 30-45 minutes uncovered. Chicken is done when middle is no longer pink. Enjoy!!
I usually serve this with mashed potatoes and broccoli with cheese sauce.

No comments: