Monterey Chicken Recipe

Add the chopped bacon to a large 12-inch skillet set over medium-high heat. Once the bacon is hot and sizzling, reduce the heat to medium-low and cover. Cook slowly, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and continue to cook until brown and crispy. Remove from heat and use a slotted spoon to transfer the bacon to a plate lined with paper towels. Leave approximately three tablespoons of grease in the skillet and discard the rest.
As the bacon cooks, slice each chicken breast horizontally to make two thinner cutlets.
In a small bowl, combine the garlic powder, onion powder, paprika, salt, and black pepper. Generously season both sides of the chicken pieces.
Return the skillet (with the bacon grease) to medium-high heat. Add the chicken and cook for 4-5 minutes on each side or until the internal temperature registers 150-155 degrees Fahrenheit with a digital meat thermometer. Note: If your chicken breasts are especially large, you may need to cook the chicken in two batches.
Spread the BBQ sauce evenly over the top of each chicken breast, then sprinkle with shredded cheese and cooked bacon pieces. Reduce the heat to low, cover, and continue to cook until the cheese is melty and bubbly, about 5 minutes or so.
Remove from heat and serve each chicken breast topped with sliced green onions and tomatoes. Serve immediately.