Monterey Chicken

Name: Monterey Chicken
Total time: 110
Yield: 4
Ingredients: 4 (5 ounce) skinless, boneless chicken breast halves; 1 cup teriyaki marinade sauce; 0.5 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

Recipe by Leigh from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

4 servings

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4 (5 ounce) skinless, boneless chicken breast halves
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1 cup teriyaki marinade sauce
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0.5 pound bacon
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2 tablespoons butter

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1 small onion, cut into long slices
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1 small green bell pepper, cut into thin strips
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1 (8 ounce) package fresh mushrooms, coarsely chopped
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4 slices mozzarella cheese

Instructions

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.