(Copy Cat Chili's Monterey Chicken)
4 boneless, skinless chicken breasts
8 slices of bacon, cut in half
1 onion, caramelized
1 bottle of BBQ sauce (or homemade)
(cheddar or colby jack shredded cheese blend)
Place chicken breasts in large zip lock bag and pour enough BBQ sauce in bag to cover the chicken. Marinate them in the fridge from about 30 minutes. Preheat oven to broil HI, with rack 4 inches from heat In a large oven proof skillet( I used my trusty cast iron skillet), over medium heat, saute chicken until mostly done, about 4 minutes per side. Pour some BBQ sauce over chicken. Place desired amount of onions on the chicken. Cover with cheese (how ever much you want) Place bacon on top. I stuck a toothpick or two through the bacon to keep it from curling while broiling. Place pan in the oven and broil until the bacon has crisped up, about 5 minutes. Or until the chicken reads 165 on a instant read thermometer. If after you have broiled th chicken it still isnt cooked through, lower the temp to 450 and cook till juices run clear.
How to Caramelize Onions
Preheat oven to 425 Thinly slice your desired amount of onions. Coat lightly with vegetable oil Season with salt and pepper. In a dutch oven or casserole dish fitted with a lid, bake for around 1 hour, or until desired color is reached Make sure you stir them every 15 minutes so they don't burn.