Barbecued Monterey Chicken Sandwiches Food

MONTEREY BARBECUED CHICKEN

Steps:

• Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain. , Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. , Top each chicken breast with the barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted.

GRILLED MONTEREY CHICKEN

Steps:

• Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. , Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted.

BARBECUED MONTEREY CHICKEN SANDWICHES

Steps:

• Take your breasts and cut them lengthwise right down the middle. You want them to be about half as thick as they are out of the package.
• Season the chicken with your salt, pepper, and garlic to your taste.
• Cook bacon and set aside for later.
• Grill Chicken over medium heat until done (about 5-7 minutes each side).
• While chicken is still on grill, lightly brush on barbecue sauce on face of Chicken.
• Place 2 pieces of bacon over BBQ sauce on chicken.
• Generously cover bacon with cheese.
• Leave for about 2 more minutes (or until cheese is melted).
• Toast your crossaints during step 8.
• Make and enjoy your Barbecued Monterey Chicken Sandwiches.

GRILLED BBQ CHICKEN SANDWICHES

Steps:

• For the barbecue sauce: In a medium saucepot over medium heat, add the ketchup, apple cider vinegar, dark brown sugar, Worcestershire sauce, black pepper, garlic powder, dry mustard, onion powder, hot sauce and 1 cup water and stir to combine. Bring the mixture to a simmer, then reduce the heat to low and cook until the sauce is thickened, about 1 1/2 hours.
• For the chicken: Heat a grill pan over medium-high heat.
• Lightly drizzle some olive oil onto the chicken to prevent the chicken from sticking to the grill pan. Season the chicken with salt and pepper. When the grill pan is hot, add the chicken and cook until char marks appear and the chicken is cooked through, 2 to 3 minutes per side.
• Toss the chicken with the barbecue sauce. Let simmer on low until ready to serve, to infuse the chicken with the flavor of the sauce.
• For the sandwich: Spread an even layer of mayonnaise on the top and bottom of a potato bun, add the chicken, a few red onion slices and 2 bread and butter pickles. Top with the other half of the potato bun.

MONTEREY BBQ CHICKEN BAKE

Steps:

• Preheat oven to 400 degrees.
• Lightly spray bottom of medium to large baking dish with regular cooking spray. Chop green onion stems into small pieces, as much as you would like.
• Fry bacon on stove until crispy. Lay flat on paper towels to absorb grease. After it cools, crumble bacon and set aside. (I used the precooked microwave bacon and it turned out good).
• Brush both sides of chicken breasts with barbecue sauce. Lay chicken flat in a shallow baking dish and season with the barbecue seasoning. Flip and season opposite sides.
• Let chicken set for 10 minutes. Brush each chicken breast with barbecue again. Pour Hidden Valley Ranch dressing over each chicken breast, covering thoroughly.
• Place crumbled bacon pieces over chicken in dish. Add shredded Montery Jack cheese (make sure to completely cover the chicken with cheese) and green onions over dish.
• Bake in a preheated oven at 400 degrees for 45 to 50 minutes uncovered. Comes out very tender!

MONTEREY CHICKEN SANDWICHES

Steps:

• Sprinkle chicken with salt and pepper. In a skillet melt the butter and cook chicken for 3-4 minute on each side or until juices run clear. Transfer to a baking dish.
• Top each with barbecue sauce, bacon and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and green onions.
• To assemble, slide prepared chicken onto a roll. Top with sliced avocado and a smear of mayonnaise.

MONTEREY CHICKEN SANDWICH

Steps:

• Bake chicken patties according to package directions.
• Meanwhile, toast onion rolls in toaster oven.
• When chicken patties are done and rolls are toasted, assemble sandwiches using 1 tablespoon dijon spread, 1 slice cheese, and 2 avocado slices per sandwich.

GRILLED CHICKEN SANDWICH MONTEREY -CINDY UNDERWOOD

Steps:

• In 12x8-inch glass baking dish, combine all marinade ingredients (orange juice lemon juice, oil, sugar, and lemon pepper seasoning); mix well.
• Place 1 chicken piece, smooth side up, between t pieces of plastic wrap or waxed paper.
• Working from center, gently pound chicken with rolling pin or flat side of a meat mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Place chicken in marinade, turning to coat all sides. Cover; refrigerate 4 to 6 hours, turning occasionally.
• Prepare charcoal fire for grilling. Drain chicken breasts, reserving marinade. When ready to barbecue, place chicken breasts on grill about 8 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing with marinade. Meanwhile, spread margarine on one side of each bread slice. Place bread slices, margarine side down, on grill when turning chicken. Cook until lightly browned; set aside. Place 1 tomato slice, 2 avocado slices and 1 slice cheese on each chicken breast. Cook an additional 2 to 5 minutes or until cheese begins to melt. Place each chicken piece between grilled bread slices.