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Monterey Chicken

samantha hillier

For Dinner


Published on

15 minutes to prepare and 15 minutes to cook

Serves 4


This is a delicious favourite – moist chicken breast topped with bacon, sweet BBQ flavours and golden bubbling cheese. It’s easy to make – just be sure not to overcook the chicken.


4 small skinless chicken breast fillets
1 tbsp olive oil
3 rashers bacon, finely chopped
200g button mushrooms, finely sliced
2 sachets (4 tbsp) Barbecue Pizza Paste
1 tbsp Worcestershire Sauce
1 cup grated mozzarella cheese


Slice the chicken breast fillet carefully, horizontally, so that it is in 2 evenly sized pieces. Gently pound with a meat mallet so that the fillets are an even thickness.
Heat oil in a non-stick frypan over medium-high heat, and pan-fry chicken steaks for around 2 minutes on each side or until golden brown and just cooked through. Be wary of over-cooking or it will be very dry.
Remove the chicken and keep under foil.
In the pan, sauté the bacon until starting to brown, then add the mushrooms. (If the mushrooms are large, cut them in half before slicing thinly.)
Saute until the mushrooms are soft and cooked.
Add the Fountain BBQ Pizza Paste and Fountain Worcestershire Sauce and cook for a further minute.
Place the chicken on a lined baking tray. Put a spoonful of the bacon mixture on each fillet and carefully press it all over the top. Place 1/8 of the mozzarella on each fillet.
Place under a hot grill for 2-3 minutes or until golden and bubbling.


Tip: This is delicious served with salad and corn fritters.


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