Monterey Chicken

Name: Monterey Chicken
Ingredients: 4 skinless, boneless chicken breast halves; 1 cup teriyaki marinade sauce; 1/2 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

8 ingredients

5 steps

Ingredients

4 skinless, boneless chicken breast halves
1 cup teriyaki marinade sauce
1/2 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

Directions

1

To Marinate: Place chicken in a nonporous glass dish or bowl. Pour marinade over chicken and toss to coat. Cover and refrigerate to marinate for 1 to 2 hours.
2

Preheat oven to 350 degrees F (175 degrees C).
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 in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
4

In same skillet, melt butter over medium high heat. Saute onion, 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.
5

Top baked chicken with bacon strips. Add onion mixture and top each breast with a slice of cheese. Bake for another 10 to 15 minutes, or until cheese is melted and bubbly.