Ingredients
Scale
- 4 boneless, skinless chicken breasts *( I marinate first, see notes)
- 1/4 c. BBQ sauce * if making Gluten Free–check the brand to make sure it is GF
- 1/4 c. real bacon bits
- 1 c. colby and jack cheese, shredded
- 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)–OR use diced fresh tomatoes
- sliced green onions
- pepper
Instructions
- Preheat oven to 400 degrees.
- Pound out chicken breasts to flatten.
- Season with pepper.
- Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil.
- Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits.
- Place in oven and bake until cheese is melted (about 5 minutes).
Notes
*I like to marinate the chicken breasts before cooking for extra flavor. You don’t have to though.
Marinade: 1/4 c. olive oil, 2 T. soy sauce (or lemon juice or red wine vinegar), 2 tsp. McCormick Montreal Steak Seasoning. We only marinade about 30-60 minutes so it’s not too salty