Monterrey Chicken

Ingredients

• 2 boneless skinless chicken breasts
• 6 slices bacon
• ½ cup chicken stock
• 6 tablespoons barbecue sauce 
• 6 ounces Colby jack cheese, shredded
• 1 tomato diced
• 2 green onions, sliced
• salt and pepper to taste

Directions

1. Fry bacon (6 pieces) in a large skillet until crispy.
2. While bacon is frying, pound both chicken breasts to desired thickness. The thinner they are the less cooking time required. Season with salt and pepper.
3. Remove bacon from skillet with a slotted spoon and drain on a paper-towel lined plate.
4. Turn heat to medium high and brown chicken on both sides (2 to 3 minutes per side, additional time if they are thick).
5. Pour chicken broth (1/2 cup) over the chicken breasts and cover skillet with a lid. Cook until chicken is done, about 4 to 5 minutes depending on the thickness of the chicken.
6. Turn off heat and spread barbecue sauce (3 tbsp per) on top of each chicken breast.
7. Top with slices of bacon (3 pieces each)
8. Divide cheese (3 oz) evenly among the chicken.
9. Place under the broiler for 30 seconds to 1 minute – just until cheese is fully melted.
10. Top with tomato and green onions.
11. Serve immediately.