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Baked Monterey Chicken with Bacon

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
110 min
SERVINGS
4 servings
Dinner
Baked Monterey Chicken with Bacon
Ingredients
  • 4 (5 ounce) skinless, boneless chicken breast halves
  • 1 cup teriyaki marinade sauce
  • 1/2 pound bacon
  • 2 tablespoons butter
  • 1 small onion, cut into long slices
  • 1 small green bell pepper, cut into thin strips
  • 1 (8 ounce) package fresh mushrooms, coarsely chopped
  • 4 slices mozzarella cheese
Instructions
1
Collect all necessary components for the recipe.
2
Prepare the chicken by placing it in a suitable container. Pour teriyaki sauce over the chicken and mix well to ensure even coverage. Cover the dish and refrigerate for 1 to 2 hours, allowing the flavors to meld.
3
Preheat your oven to a temperature of 350 degrees Fahrenheit (175 degrees Celsius).
4
Remove the chicken from its marinade and place it in a 9x13-inch baking dish. Set aside the remaining 1/3 cup of marinade and discard the excess.
5
Bake the chicken in the preheated oven until it reaches a satisfactory level of doneness, indicated by juices running clear. This process should take 20 to 30 minutes.
6
Simultaneously, cook the bacon in a large, deep skillet over medium-high heat until it reaches an even brown color. Remove the bacon and set it aside.
7
Melt butter in the same skillet over medium-high heat, then sauté sliced onions, bell peppers, and mushrooms for approximately 3 to 5 minutes. Add the reserved marinade and simmer until the vegetables are soft. Remove the onion mixture from heat and set it aside.
8
Place the baked chicken on top of the cooked bacon strips. Add the sautéed onion mixture and place a slice of cheese on top of each breast. Return the dish to the oven for an additional 10 to 15 minutes, or until the cheese is melted and bubbly.
9
Present your dish and indulge in its flavors!