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.
- 1 tablespoon olive oil
- 4 Chicken Breasts or Cutlets, 4-6 ounces each
- 4 ounces Monterey jack cheese, sliced
- 8 slices fully cooked Applwood Smoked Bacon
- 2 roma tomatoes, diced
- 2 green onions (scallions, dark green part only), diced
- Salt and Pepper
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