Daily Loaf

When my husband was building our house 10 years ago, we lived here and there during construction. So needless to say I didn’t have a kitchen to cook in. We ate out 2-3 times a day (crazy, I know). I got extremely familiar with the menus from just about every restaurant known to man.

This dinner is my take on Monterey Chicken from Chili’s. And to be honest it tastes better, because its not some mass produced this and that delivered from Sysco, mindlessly cooked and slapped on a plate.

Recipe after the jump:

CHEESY BBQ CHICKEN BAKE
Recipe by Leslie Green
Serves 4

4 boneless, skinless organic chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized (see my how to)
1 bottle of BBQ sauce (or similar amount of homemade)
Cheese (I used the cheddar and colby jack shredded cheese blend)

1. Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge for about 30 minutes.
2. Preheat oven to broil HI, with rack four inches from heat
3. In a large oven proof skillet (I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about four minutes per side.
4. Cover chicken is BBQ sauce, onions, cheese and bacon (amounts are up to you, just make sure bacon is on top).
5. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes, or until the chicken reads 165 on an instant read thermometer.

No need to go out to eat. Just make it yourself. No gas, no bitchy waitress, no spit in your food, nothing floating in your drink, no tipping. Oh wait, that gives me a great idea. I think I am going to put a tip jar in my kitchen.

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