Monterey Chicken {Chili's Copycat Recipe}

melskitchencafe.com

Michelle Cryer

subheading: Chicken:

3 tablespoons Dijon mustard

3 tablespoons Worcestershire sauce

2 tablespoons brown sugar

2 teaspoons salt, I use coarse, kosher salt

½ teaspoon pepper

6 thin-cut boneless skinless chicken breasts, (or slice thick chicken breasts in half, like a hamburger bun, or pound to about ¼-inch thick)

subheading: Toppings:

6 strips thick-sliced bacon or turkey bacon, sliced or chopped

1 ½ cups shredded pepper jack or Monterey jack cheese

1 ½ cups chopped tomatoes, about 2 medium tomatoes or 3 Romas

¼ cup small diced red onion

2 to 3 tablespoons chopped cilantro

2 garlic cloves, finely minced or pressed through a garlic press

1 tablespoon finely minced jalapeno, leave seeds and ribs in for more heat

1 to 2 tablespoons fresh lime juice

Drizzle of extra virgin olive oil

Note: Ingredients may have been altered from the original.

Directions at melskitchencafe.com

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