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Monterey Jack BBQ Chicken

Monterey Jack BBQ Chicken

  • Serves 4
  • Prep time 15 minutes
  • Cook time 30 minutes

Nutrition facts

Per serving: Calories 426, Protein 45 g, Fat 19 g, Carbohydrates 18 g, Fibre 1 g, Iron 2 mg, Calcium 366 mg, Sodium 1,300 mg


  • Sauce barbecue
    125 ml (½ cup) BBQ sauce
  • Tomate
    2 tomatoes, diced
  • Poitrine de poulet
    4 chicken skinless breasts
  • Monterey Jack
    375 ml (1½ cups) Monterey Jack, shredded
  • Tranches de bacon cuit
    8 strips of precooked bacon, crumbled

Also needed

  • 30 ml (2 tbsp) soy sauce


  • 30 ml (2 tbsp) Worcestershire sauce
  • 2 green onions, chopped


  1. Preheat the oven to 205°C (400°F).
  2. In a bowl, mix the barbecue sauce with the tomatoes, soy sauce, and Worcestershire sauce if desired.
  3. Add the chicken breasts and stir to fully coat the meat with the sauce.
  4. Place the chicken breasts in a baking dish. Bake for 30 minutes, until the centre of the chicken is no longer pink.
  5. Sprinkle the breasts with cheese, bacon, and green onion, if desired.
  6. Brown under the broiler for 2 to 3 minutes.

Side dish idea

Green and Yellow Beans with Hazelnuts

Green and Yellow Beans with Hazelnuts

Cook 450 g (1 lb.) green and yellow beans in a pot of boiling, salted water for 3 to 4 minutes. Drain. Melt 30 ml (2 tbsp.) butter in a frying pan over medium heat. Cook the beans for 2 to 3 minutes with 80 ml (⅓ cup) chopped hazelnuts and 30 ml (2 tbsp) fresh thyme. Season with salt and pepper.

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