Monterey Chicken

Mmmm.... this is one of my FAVORITE chicken dishes. I really love foods with heat and this dish has definitely got heat! It can be easily modified to be more mild for those who don't love the burn. ^_^

What You Need:

2 Pieces of Boneless/skinless Chicken

2 Mid-sized Jalapenos

4 Strips cooked Bacon, Crumbled

1 tsp Cayenne Pepper

1/2C Shredded Cheese 

1 TBSP Sour Cream

1 TBSP Salsa

Begin by pounding your chicken as thin as possible. I used breasts for this recipe. I don't trim the fat from chicken breasts prior to cooking (I think the juices help to keep the breasts from drying out) but you certainly can if you prefer. After pounding them thin, lightly dust the chicken pieces with the Cayenne pepper.


You now want to add your layer of Jalapeno peppers on top of your chicken pieces. You can use fresh or canned. I used fresh for this because we have an abundance of them from our garden but I have also used the kind that come pickled in a jar and they were very good as well. I cut the peppers into thick slices, leaving the seeds because I wanted them to be good and hot. Remember to wear gloves when dealing with hot peppers - you can actually get pretty nasty capsaicin burns if your skin comes into contact with the oils from the peppers. Ouch! These are now ready for the oven! I cooked these on 350 for about 20 minutes.

After about 20 minutes, remove the chicken from the oven and start building your layers - Cheese, Bacon, Cheese.

Then pop it back into the oven under the broiler until the cheese is melted and bubbly. This only takes a few minutes!

When you are ready to serve your chicken, top it with the sour cream and salsa! Voila! Super easy, super tasty chicken! *Yum*
I served this with a side of Parmesan Stuffed Mushrooms 

Here's the Carb Breakdown:

Chicken (0g)

Jalapenos (1g)

Bacon (0g)

Cayenne Pepper (0g)

Cheese (2g)

Sour Cream (1g)

Salsa (1g)*
*Mine is homemade and made with NO sugar, this will vary depending on the type of Salsa you use - check your labels! ^_^

The entire recipe is 5g/net which works out to 2.5g/net per serving. The whole meal, including the 2 stuffed mushrooms came in under 5g/net carbs!!