Facebook0Pin0Reddit0Email0Print0 A tasty restaurant favorite, Monterey Chicken has honey-mustard grilled chicken topped with Pepperjack cheese, bacon, and salsa.Table of ContentsIngredient notesStep-by-step instructionsRecipe tips and variationsMonterey Chicken RecipeIngredient notes Cooked bacon: In a cold skillet, arrange bacon in a single layer.Turn the skillet to medium heat and cook, flipping the pieces often to promote even browning, until they reach your desired doneness (8 to 15 minutes).

Remove from skillet and drain on paper towels, then chop into 1/2-inch pieces for this recipe.Pico de gallo: To make your own, in a medium bowl, combine 1 pound finely chopped tomatoes, ¼ cup minced red onion, ¼ cup minced cilantro, 3 minced jalapeños, 1 tbsp.lemon juice, 1 tbsp.lime juice, and salt to taste.Step-by-step instructions To make the marinade, in a small bowl, whisk together mustard, honey, and salt and pepper to taste (I like 1 teaspoon salt and ½ teaspoon pepper).

Reserve ¼ cup mustard mixture for basting the chicken.Transfer the remaining mixture to a 1-gallon zipper-lock bag.To butterfly the chicken breasts, cover a cutting board with a piece of plastic wrap.Add chicken breasts.

Working with one breast at a time, place your palm on top of the breast and slice in half horizontally, stopping 1/2-inch from the edge so the pieces are attached.Transfer chicken to the bag with the mustard mixture.Repeat with remaining pieces of chicken and mash to c

Read More