It Ain"t No Naked Chicken

Prepare yourself. This is one of my favorites (of course I will tell you now that every recipe I put on my blog I really enjoy- and think most of you would too!) My husband and I often make this one together. And in a very 'round about way it brought us together.

Monterey Chicken. If you frequent Chili's then you may recognize this dish. After working for Chili's for 8 years you tend to pick up tricks of the trade (and husbands in my case. Billy and I are former Chilihead Love Birds) However, neither of us really ever worked the grill part of the restaurant, but served this dish to many. So we borrowed what we knew and made it our own.

To get started you will need 4-6 boneless skinless chicken breast. In a gallon size ziploc bag mix together 8 ounces of pineapple juice, 1/2 cup soy sauce, 1/4 cup olive oil, tablespoon of garlic powder, 2 teaspoons of pepper and salt. Marinate in the refrigerator overnight.

For the evening of the big meal, cook 1 package of apple or maple smoked bacon. Drain fat and set aside. Pre-heat oven to 200.

Next,cook chicken on the grill (medium heat) turning often for about 25 minutes. DO NOT over cook the chicken, it will dry it out.

Other Ingredients you will need:

1 large tomato

3 stems of green onions

1 bottle of Smoked BBQ sauce

8 ounces of monterey jack cheese

Place cooked chicken in a 9 x 13 baking dish. Brush meat with a smoked BBQ sauce. Add cooked bacon. Sprinkle with monterey jack cheese, diced tomatoes and chopped green onions. Heat in oven until cheese is melted. Serve with baked potato and veggies of your choice.