Monterey Chicken with Pico de Gallo Recipe

Name: Monterey Chicken with Pico de Gallo Recipe
Ingredients: 2 Tbsp. Dijon mustard; 1 Tbsp. each brown sugar, Worcestershire sauce, and olive oil; Salt; black pepper; 2 boneless, skinless chicken breasts (5–6 ounces each ), pounded to ½-inch thick; 2 strips thick-sliced bacon, diced; ½ cup shredded pepper Jack cheese; 1 tomato, seeded and diced (about 1 cup); ¼ cup diced red onion; 1 Tbsp. each minced fresh jalapeño and cilantro; ¼ tsp. minced fresh garlic; 1 Tbsp. fresh lime juice

www.cuisineathome.com

Familiar flavors of the Southwest breathe new life into grilled chicken breasts. With crispy bacon bits, spicy pepper Jack, and a fresh pico, there’s no denying that Tex-Mex is what’s for dinner.

Keywords

Chicken
For Two
Southwest

View full recipe on www.cuisineathome.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.cuisineathome.com.

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Cooking tools:

Grill pan
Instant-read thermometer
Grill
Chef's knife
Cutting board
Mixing bowl
Whisk
Skillet
Stove
Refrigerator
Measuring spoon
Spoon
Plate

Ingredients

2 Tbsp. Dijon mustard
1 Tbsp. each brown sugar, Worcestershire sauce, and olive oil
Salt
black pepper
2 boneless, skinless chicken breasts (5–6 ounces each ), pounded to ½-inch thick
2 strips thick-sliced bacon, diced
½ cup shredded pepper Jack cheese
1 tomato, seeded and diced (about 1 cup)
¼ cup diced red onion
1 Tbsp. each minced fresh jalapeño and cilantro
¼ tsp. minced fresh garlic
1 Tbsp. fresh lime juice