BBQ, bacon and cheese… What could be better? This recipe comes from wanting to spruce up plain old BBQ chicken. And what makes anything better? Bacon and cheese, of course. By adding crunchy, crumbly bacon and gooey cheese, it brings BBQ chicken to the next level. This recipe would be even better during the heart of the summer and cooking the chicken right on the grill, but unfortunately it is 10 degrees where I live so that is just not an option. It tastes just as good in the oven though, especially if you broil it for the last few minutes and make the edges golden brown and crispy. So improve your BBQ chicken and try this recipe. Make the first bite count!
Total Time: 1 hour
3 boneless chicken breasts, cut lengthwise
2 cups BBQ sauce, divided (I like Sweet Baby Ray’s)
5-6 slices of bacon, cooked and crumbled
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
1. Place chicken in large Ziploc bag or large dish. Cover with 1 and 1/2 cups of BBQ sauce and refrigerate for at least 30 minutes.
2. Preheat oven to 375. Place foil on a large baking sheet. This makes clean-up easy. Spray foil with cooking spray to prevent sticking. Place chicken on foil-lined baking sheet. Discard any remaining BBQ sauce from marinating chicken.
3. Evenly distribute bacon over each piece of chicken. Combine the 2 types of cheeses and sprinkle over each piece of chicken.
4. Bake for 15-20 minutes or until cooked through and no longer pink. The chicken will cook faster because it was cut lengthwise making them thin cutlets. Broil for 2-3 minutes or until cheese is bubbly. Serve hot with remaining BBQ sauce for dipping.