Classic Monterey Chicken with sauteed onions, peppers and mushrooms. It's worth the extra time!!

Leigh

Recipe Summary

prep:
45 mins
cook:
15 mins
additional:
2 hrs
total:
3 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Preheat oven to 350 degrees F (175 degrees C).

  • Remove chicken from the marinade and place in a 9x13-inch baking dish. Reserve 1/3 cup marinade and discard the rest.

  • Bake chicken in the 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.

  • In same skillet, melt butter over medium high heat. Saute onion, bell pepper and mushrooms for about 3 to 5 minutes. Add reserved 1/3 cup of 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 for another 10 to 15 minutes, or until cheese is melted and bubbly.

Note

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

642 calories; protein 46.4g 93% DV; carbohydrates 27.5g 9% DV; fat 37.5g 58% DV; cholesterol 140.2mg 47% DV; sodium 2806.6mg 112% DV. Full Nutrition
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Reviews (205)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2011
To make your own teriyaki marinade sauce, mix together 1 (6 oz) can of pineapple juice, 1/4 cup of packed brown sugar and 1/4 cup of soy sauce in a saucepan and cook until the sugar is dissolved. With wire whisk, whip in 1/4 teaspoon of ground ginger, 1/4 teaspoon of garlic powder and 1 dash of celery salt (to taste); continue cooking until well mixed. Allow to cool before using. Read More
(132)

Most helpful critical review

Rating: 1 stars
07/06/2010
We didn't like this at all. Too many flavors and it didn't blend well together. Read More
(5)
268 Ratings
  • 5 star values: 195
  • 4 star values: 47
  • 3 star values: 19
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
02/09/2011
To make your own teriyaki marinade sauce, mix together 1 (6 oz) can of pineapple juice, 1/4 cup of packed brown sugar and 1/4 cup of soy sauce in a saucepan and cook until the sugar is dissolved. With wire whisk, whip in 1/4 teaspoon of ground ginger, 1/4 teaspoon of garlic powder and 1 dash of celery salt (to taste); continue cooking until well mixed. Allow to cool before using. Read More
(132)
Rating: 5 stars
09/11/2003
I absolutely love to cook and do a lot of it, which is the one an only reason I consider myself an experienced cook. The problem with being an experienced cook, is that there don't seem to be many surprises left, whether it be recipes I find, or even the restaurants my husband and I frequent. HOWEVER, this chicken dish, is truly one of the best I've ever eaten! The different ingredients flavored this dish beautifully and it is certainly elegant enough for a dinner party. Thank you Leigh; it's a winner at our house! Read More
(81)
Rating: 5 stars
11/15/2007
Very nice recipe, Leigh! I wasn't too sure at first as to how this combination of ingredients would fly, but as others have already said, all of the flavors complimented eachother and the results were delicious. I used a lot more cheese, and I had to use a red pepper instead of a green. Served with buttered egg noodles and lots of parm. Thank you. Read More
(46)
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Rating: 4 stars
02/07/2013
The recipe looked inviting to me except for the fact that neither Hubs nor I are fans of teriyaki marinades. Marinating the chicken breasts in a Lemon Dijon Vinaigrette was a better fit for us. I find baking boneless chicken breasts at a higher temperature keeps them tender and moist, so after baking them for 20 minutes at 400 degrees, I topped them with the vegetables and just a little shredded mozzarella (we didn’t want a whole lot of cheese on the chicken) and returned them to the oven briefly, just long enough to melt the cheese. Nice recipe – we really enjoyed it! Read More
(31)
Rating: 5 stars
01/24/2003
Mmmmmm, this dish was great! I used stir fry sauce instead of teriyaki because I thought it would be too sweet. I used turkey bacon and pepper jack cheese. I also marinated the chicken in the stir fry sauce overnight. I served the chicken with pan-fried asparagus, and it was a big hit. There were no leftovers at all. Read More
(22)
Rating: 5 stars
10/08/2009
This is extremely delicious and the recipe works just as it is written. The only modification I made was to omit the butter used to sautee the onion, bell pepper, and mushrooms (believe me you do not need the butter) and I cooked it for an extra ten minutes. I will say that this is an extremely filling meal and probably should be prepared for a groups of very hungry people. I mean, it has bacon, cheese, chicken - it is rich and hearty. But very delicious. Thanks for the recipe! Read More
(17)
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Rating: 4 stars
01/24/2003
This includes a lot of steps but it worth it. I didn't really think that the teriyaki sauce blended with the other flavors esp. the bacon. Next time I will omit the teriyaki marinade eliminating a lot of time too and I think it will be better! Read More
(15)
Rating: 5 stars
01/24/2003
OUTSTANDING RECIPE!!!!!!!My husband and I loved it. Goes great with mashed potatoes or on a sandwich roll the next day! Read More
(14)
Rating: 5 stars
01/24/2003
All I can say is OMG!!! Absolutely fab! Read More
(10)
Rating: 1 stars
07/06/2010
We didn't like this at all. Too many flavors and it didn't blend well together. Read More
(5)
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