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Smothered Monterrey Chicken




Source of Recipe


driftandfloat from the Corner Cafe Forum


Recipe Introduction


driftandfloat's Note - Well this came out of my crazy little brain and it sure turned out good! It is a new fav in the driftandfloat house. Hubby gave it a 10/10 and said it was restaurant quality.

Credit to Moo on the buttermilk tip!!


List of Ingredients




4 boneless skinless chicken breasts
2 cups Buttermilk
3/4 cup Mesquite flavored barbecue sauce
1 tsp kosher salt
1/2 tsp Ground White Pepper
1 tsp Garlic Powder
6 slices bacon
1 medium onion, chopped
8 oz. package sliced mushrooms
2 t water
5 green onions, chopped
2 roma tomatoes, diced
6 oz. Monterrey Jack Cheese, grated
4 sprigs cilantro or parsley, optional


Recipe



Place boneless skinless chicken breasts in a medium sized bowl. Pour buttermilk on top of breasts, completely submerging breasts in buttermilk. Soak boneless skinless breasts in buttermilk for 3 hours. Line a 17x11 inch jelly roll pan with foil. Preheat broiler. Combine salt, pepper, and garlic powder in a small bowl, stir to combine and set aside. Remove breasts and let the excess buttermilk drip back into the bowl. Place breast on the lined jelly roll pan.

Using a basting brush, coat both sides of breasts with barbecue sauce. Place breasts on top of foil, bottom side up. Sprinkle with half of salt, pepper, and garlic powder. Broil breasts for 15 minutes. Turn chicken; brush top side with barbecue sauce and sprinkle with remaining salt, pepper, and garlic powder. Continue broiling until meat thermometer reads 170 degrees F at thickest portion of the breast, approximately 10-15 minutes more, depending on the thickness of the breast.

Meanwhile, cut bacon into bite sized pieces using kitchen scissors. Cook bacon until crisp using a medium sized sauté pan. Set bacon aside using a slotted spoon, reserving half of bacon drippings in the pan. In the same pan, using reserved bacon grease, sauté onion for 5 minutes over medium-high heat, add mushrooms and sauté 5 minutes more. Add water and stir to deglaze the pan. Return bacon to pan, keep warm over low heat.

Combine the chopped green onion and diced tomatoes in a small bowl, stir and set aside. Grate the cheese and set aside in a separate bowl.

When chicken is finished, assemble chicken on plate: Place one breast on each plate. Divide onion, mushroom, and bacon mixture evenly among the four plates, placing it on top of each chicken breast. Then, top with cheese, evenly dividing it among the plates. Following the cheese, top each breast with an equal portion of the green onions and tomatoes. The warmth of the chicken will melt the cheese in a few minutes. For an extra touch, garnish each plate with a sprig of cilantro or parsley.


This post has been edited by driftandflo