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Test Kitchen Approved

Monterey Chicken

Recipe By Michael Kimball, Savory Spice Test Kitchen


2 servings

Prep Time

5 Minutes

Cooking Time

20 Minutes

Recipe By Michael Kimball, Savory Spice Test Kitchen

It's like eating barbecue chicken pizza on the beach.


2 boneless, skinless chicken breasts

4 slices bacon

1 cups shredded Monterey Jack cheese

½ cups pineapple tidbits, drained

1 Roma tomato, diced

1 scallion, sliced

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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  • Midwestern Sweet Barbecue Sauce

    This Midwestern Sweet BBQ Sauce was inspired by visits to legendary barbecue joints in Chicago, Memphis, St. Louis, and Kansas City. These regions ...

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Preheat oven to broil. Place chicken breasts on a sturdy surface and cover lightly with plastic wrap. Pound chicken breasts with a meat mallet or rolling pin to flatten to 3/4-inch. Uncover, pat dry with paper towels, and generously season both sides with salt and pepper. Heat medium, oven-safe pan over medium-high heat. Add bacon and cook 3 to 4 min., or until lightly browned and crispy. Transfer bacon to paper towel-lined plate, leaving fat in pan. Cut bacon into bite-size pieces. Add chicken breasts to the same pan on medium-high heat. Cook until golden brown, 5 to 6 min. per side, or until chicken reaches 155 to 160 degrees. Spread barbecue sauce evenly over each breast and top with Monterey Jack cheese and pineapple. Place pan under broiler for 3 to 4 min., or until cheese is melted, bubbling, and beginning to brown. Top with bacon, tomato, and scallion. Serve hot.