Cut the bacon into small pieces, then add it to a large skillet.
Fry the bacon until crisp, then remove and set aside on paper towels to drain. Leave the bacon grease in the skillet.
Cut each chicken breast in half, giving you 6 thin pieces.
Add the garlic salt and pepper to both sides of each piece of chicken and add them to the skillet with the bacon grease and butter, over medium heat.
Sauté for several minutes on both side until almost completely cooked through and reaches an internal temperature close to 165°F, when checked with a meat thermometer.
Brush the tops of each piece of chicken with the bbq sauce. Add the shredded cheese on top.
Cover with a lid and continue cooking until the cheese has melted.
Turn off the heat and add the crispy bacon, chopped tomatoes and scallions over the tops, then serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Course Main Course
Cuisine American
Calories 301kcal
Nutrition Facts
Monterey Chicken
Amount per Serving
Calories
301
% Daily Value*
Fat
14
g
22
%
Saturated Fat
6
g
38
%
Carbohydrates
2
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
38
g
76
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.