Monterey Chicken
Ingredients:
4 (5 ounce) skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
½ pound bacon
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
4 slices mozzarella cheese
Instructions:
-Gather all ingredients.
-Marinate the chicken: Place chicken in a nonporous glass dish or bowl. Pour teriyaki marinade over chicken and toss to coat. Cover and refrigerate for 1 to 2 hours.
-Preheat the oven to 350 degrees F (175 degrees C).
-Remove chicken from the marinade and place in a 9×13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.
-Bake chicken in the preheated oven until cooked through and juices run clear, 20 to 30 minutes.
-Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain and set aside.
-Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup marinade and simmer until soft. Drain and set onion mixture aside.
-Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake until cheese is melted and bubbly, another 10 to 15 minutes.
-Serve and enjoy!
