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MONTEREY CHICKEN

4.6
(320)
254 Reviews
100 Photos

Classic Monterey chicken with sautéed onions, peppers, and mushrooms. This dish
is worth the extra time!

Recipe by Leigh
Updated on January 19, 2023
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Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
4
Jump to Nutrition Facts




INGREDIENTS

 * 4 (5 ounce) skinless, boneless chicken breast halves
   
   
   
   

 * 1 cup teriyaki marinade sauce
   
   
   
   

 * ½ 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
   
   
   
   


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DIRECTIONS

    

 1. 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.
    
    

 2. Preheat the oven to 350 degrees F (175 degrees C).
    
    

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

 4. Bake chicken in the preheated oven until cooked through and juices run
    clear, 20 to 30 minutes.
    
    

 5. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat
    until evenly brown. Drain and set aside.
    
    

 6. 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.
    
    

 7. 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.
    
    
    


EDITOR'S 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.

I Made It
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NUTRITION FACTS (PER SERVING)

642 Calories 38g Fat 28g Carbs 46g Protein

Show Full Nutrition Label Hide Full Nutrition Label

Nutrition Facts Servings Per Recipe 4 Calories 642 % Daily Value * Total Fat 38g
48% Saturated Fat 15g 77% Cholesterol 140mg 47% Sodium 2807mg 122% Total
Carbohydrate 28g 10% Dietary Fiber 1g 5% Total Sugars 24g Protein 46g Vitamin C
31mg 153% Calcium 245mg 19% Iron 2mg 11% Potassium 861mg 18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may
be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on
available nutrient data.

(-) Information is not currently available for this nutrient. If you are
following a medically restrictive diet, please consult your doctor or registered
dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights
Reserved


REVIEWS (254)

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4.6 out of 5
320 Ratings
1

4
2

6
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20
4

56
5

234
Most helpful positive review
ScorpioGG

02/05/2011
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
Helpful (180)
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DJANG1

11/18/2023
Very bland (no seasonings in the recipe). Might try it again, adding sliced
fennel and subbing prosciutto and fontina for the bacon and mozzarella.
Defintitely will add sat,pepper and perhaps garlic.
Read More
Helpful (0)
Allrecipes Member

11/15/2023
OH MY GOD,,,this looks like something my dog threw up, it’s actually making me
feel sick looking at it. Why ruin it with the cheese?? Are there ANY recipes
here that don’t use cheese???
Read More
Helpful (0)
Catfan

11/10/2023
This was great and a nice change. Next time, I will marinate it longer just for
more flavor. I didn't have mushrooms but added banana peppers to the other
veggies in the recipe. The mushrooms would have made it extra good so next time
I will have that and more cheese...just a personal preference.Thanks for the
GREAT RECIPE!!
Read More
Helpful (0)
Lori Horn Hansen

11/07/2023
Delicious!!!!!!!!
Read More
Helpful (0)
Wolfie

04/25/2023
Great recipe! Very flavorful!
Read More
Helpful (0)
Allrecipes Member

03/27/2023
As I was getting ready to try this recipe, I realized that the ingredients were
better suited to an Italian marinade and not teriyaki, which just did not seem
to be something that would blend well with any of the ingredients. I did a
marinade of olive oil, balsamic, chicken stock, white wine and Italian spices
and it made the chicken so flavorful and the entire recipe delicious. I also
used red bell peppers as they are sweeter than the green ones. Next time I'll
use pancetta instead of bacon. I also pounded the chicken so that each breast
was of an even thickness, and this allowed for less cooking time.
Read More
Helpful (9)
Sandi Vogt

03/25/2023
Fantastic recipe! My whole family and our guests loved it. I exchanged sweet red
pepper for the green pepper as I am not a fan of green. Everything else stayed
the same and was wonderful.
Read More
Helpful (3)
Tami Carda

03/23/2023
My husband and I loved it. The flavors were great. Pretty easy to put together
too; especially if you chop your veggies and make your bacon ahead of time. This
recipe was a winner!
Read More
Helpful (3)
DebC

03/20/2023
I made this recipe as written and it went over very well with my family. My
husband said it was one of the best meals I had ever made (married 40.5 yrs).
I'll definitely make it again.
Read More
Helpful (3)
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