Monterey Chicken

Sprinkled with tomatoes. Salsa. Got it, this is a diet plan I can stick to. Especially if it’s slathered in honey mustard and covered in melted cheese and bacon.


- Dijon mustard - Honey - Salt and pepper - Boneless skinless chicken breasts - Bacon diced - Pepper jack cheese - Red onion - Lime wedges and pico de gallo 


In a zip lock bag, sealed, shake the honey and the Dijon together to combine. Spoon ¼ cup out into a small bowl, cover and set aside.

Butterfly the chicken by slicing horizontally down the thick side to fold open. Sprinkle the chicken with salt and pepper and toss in the bag, mixing to coat.

Let flavors mingle in fridge for at least 1 hour. In the meantime, cook the bacon pieces in a large skillet over medium heat until nice and crispy. 

With a slotted spoon, transfer bacon to paper towel lined plate to drain. Reserve bacon fat.

When cooled, toss the pepper jack cheese and bacon together in a small prep bowl.

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