Monterey Chicken

I have one more grilling dish to throw out before it gets colder. This is one of the first dishes on my mind once the weather turns nice and we roll out the grill. I have no idea where my Mom got this recipe from, but I loved eating it as a kid just as much as I love eating it now. The dish makes such a colorful presentation, but most importantly it tastes great. This is an especially easy meal to throw together and has never disappointed our dinner guests!

Monterey Chicken

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4 to 6 Boneless, Skinless Chicken Breast

1 Roma Tomato, diced

1/4 cup Green Onion, chopped

1/2 cup Honey

1/2 cup Heinz 57 sauce (or similar sauce)

1/4 tsp Apple Cider Vinegar

2 cups Cheddar Cheese, shredded

2 cups Monterey Jack Cheese, shredded

1 cup Bacon, cooked and crumbled

To make sauce, combine honey, apple cider vinegar, and Heinz 57 sauce. (I find that I always have extra sauce, so if you are grilling closer to 4 chicken breast, I would half the recipe).

Grill chicken top side down over hot coals for 5 to 7 minutes. After flipping, baste top side of chicken with sauce. Cook 5 to 7 minutes longer, or until done. Remove from grill and arrange in a oven-safe dish in a single layer. Sprinkle with cheeses, bacon, diced tomatoes, and green onions. Place in a 400 degree oven for 2 to 3 minutes, or until cheese is melted.