Monterey Chicken with Pico de Gallo {Chili's Copycat}

For 6 Servings, Monterey Chicken with Pico de Gallo {Chili's Copycat} keeps the list centered on Dijon mustard, Worcestershire sauce and brown sugar. Set aside about 30 minutes.

• Yield 6 Servings
• Ready in 30 minutes
• Prep 20 minutes
• Cook 10 minutes

Ingredients

Chicken

• 3 tablespoons Dijon mustard
• 3 tablespoons Worcestershire sauce
• 2 tablespoons brown sugar
• 2 teaspoons coarse, kosher salt
• ½ teaspoon pepper
• 6 thin-cut boneless skinless chicken breasts

Toppings

• 6 strips bacon (thick cut or regular), chopped
• 1 ½ cups shredded pepper jack or Monterey jack cheese
• 1 ½ cups diced tomatoes
• ¼ cup finely diced red onion
• 2-3 tablespoons chopped cilantro
• 2 garlic cloves, finely minced or pressed through a garlic press
• 1 tablespoon finely minced jalapeno
• 1 to 2 tablespoons fresh lime juice
• Drizzle of extra virgin olive oil

Instructions

1. For the chicken, in a small bowl, whisk together the Dijon mustard, Worcestershire, brown sugar, salt and pepper.
2. Place the chicken in a gallon-size ziploc bag or shallow dish. Coat the chicken with the marinade mixture; there isn't a ton of marinade, a thin coating is fine. Refrigerate for at least 30 minutes (or up to 24 hours).
3. In skillet set over medium heat, cook the bacon until crisp. With a slotted spoon, remove the bacon to a paper-towel lined plate to drain the grease. Set aside.
4. For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.
5. Preheat a grill pan or outdoor grill to medium-high.
6. Cook the chicken for 4 to 5 minutes per side until an instant-read thermometer registers 165 degrees F at the thickest part.
7. Without removing the chicken from the grill pan/grill, top each chicken breast with shredded cheese and bacon - the amounts don't have to be exact, just divide evenly on the chicken.
8. Cover the grill or grill pan and heat until the cheese melts, 1 to 2 minutes.
9. Serve the chicken warm with the pico de gallo spooned on top or on the side. Prepare to be wowed - so delicious!

Give it a minute off the heat, then serve it while it is still hot.