This is a long beloved dish that I stole from another restaurant (surprise, surprise) when they took it off the menu. Bob Evans served Chicken Monterey back when I was a struggling college student working for them for tips back in 1996 and I loved the combination of gooey Monterey jack cheese with bacon, fresh diced tomatoes and green onion. Best of all, I didn’t even have to modify it for my low FODMAP diet, because it comes that way naturally. You just have to make sure to choose a Monterey jack with 1% or less carbohydrate content per serving to ensure its low enough in lactose and use only the dark green parts of the scallions.
This recipe is difficult to make low histamine, but I added it anyway, as some may be able to tolerate enough of the ingredients to make it work for them as I have done. If you follow all the rules, then really the only thing you can have is the chicken, the oil and the scallions. Personally, I still eat this dish with one piece of bacon, and a tablespoon each of tomato and scallions on top and I get no complaints from my tummy, while if I add cheese, all hell breaks loose. We all have to make our own decisions about what we react to and balancing our health with our need for a little variety in our diets. It’s also an easy recipe to make for your family, but keep simple and safe for yourself, if you’re alright with having just grilled chicken.
- 1 tablespoon olive oil
- 4 Chicken Breasts or Cutlets, 4-6 ounces each
- 4 ounces Monterey jack cheese, sliced (omit if mold sensitive)
- 8 slices fully cooked Applewood Smoked Bacon (omit or decrease for LH)
- 2 roma tomatoes, diced (omit for LH)
- 2 green onions (scallions, dark green part only), diced
- Pepper (omit for LH)
Pre-heat skillet over medium -high heat. Add oil. Salt and pepper Chicken. Reduce heat to medium and add chicken. Sautee chicken breasts 8-10 minutes per side, until cooked through. Top with Monterey jack and cover to melt, 1-2 minutes. Plate chicken and top with 2 bacon slices each. Sprinkle with diced tomato and onion. Serve hot.
Prep time: 10 mins
Cook time 15-20 mins