Name: Monterey Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 4 (5oz) boneless skinless chicken breasts; 1 cup Teriyaki sauce; 2 tbsp Butter; ½ Red onion; 1 Small green pepper(I used green, red and yellow); 8 oz Mushrooms; 4 Slices of Fresh Mozzarella

Monterey Chicken

I’m a planner. I love to plan the menu and grocery list every week, challenging myself to make something new, and use ingredients I already have before buying more. I saw a picture for Monterey Chicken and kept going back to it. I was enamored. So much so, I pushed that nights dinner to another night, just to make this. It was as incredible as I expected. (BTW, I left out the bacon, as Craig doesn’t do pork, but you can always add it back in!)

Total Time 40 mins

Difficulty Beginner

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 broil.
Prep your veggies.

Melt butter in the same skillet over medium-high heat. Sauté onion, bell pepper, and mushrooms for about 3 to 5 minutes. Set onion mixture aside.

Remove chicken from the marinade and dry. Sauté chicken in the cast iron skillet until 170°-175°

Top baked chicken with onion mixture and top each breast with a slice of cheese. Broil until cheese is melted and bubbly, another 10 to 15 minutes.

Ingredients

4 (5oz) boneless skinless chicken breasts

1 cup Teriyaki sauce

2 tbsp Butter

½ Red onion Sliced thin

1 Small green pepper(I used green, red and yellow) Sliced

8 oz Mushrooms Sliced

4 Slices of Fresh Mozzarella

Directions

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.