Monterey Chicken
Classic Monterey chicken with sautéed onions, peppers, and mushrooms. This dish is worth the extra time!
skinless, boneless chicken breast halves
4
(5 ounce)
teriyaki marinade sauce
1
cup
bacon
½
pound
butter
2
tablespoons
onion, cut into long slices
1
small
green bell pepper, cut into thin strips
1
small
fresh mushrooms, coarsely chopped
1
(8 ounce) package
mozzarella cheese
4
slices
 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 9x13-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!
