Jon and I LOVE this recipe. It is super easy to throw together and it only has 5 ingredients! If you want to be extra healthy, you can wrap your chicken in bacon like some recipes call for... but I like it without. I know!! You never thought you would hear me pass on bacon! It is a rare occasion, but it in this case it is too hard to get your chicken cooked right and your bacon crispy. Nobody likes soggy bacon. :(
If you shred your chicken before you garnish it, this recipe also lends itself well to quesadillas, enchiladas, and pizza! And I think they actually serve it on a bun as a BBQ Chicken Sandwich at Chili's.
4 boneless skinless chicken breasts
1 c. BBQ Sauce (i.e. Bull's Eye)
1/2 cup monterey jack cheese, grated (or whatever you have on hand)
1 fresh tomato, diced
chopped chives (you could also use green onions, if you don't randomly have fresh chives laying around your kitchen)
1. Pound chicken breasts until somewhat flattened, season with salt and pepper if desired (if your chicken breasts are really thick, slice them in half horizontally so you have longer, thinner pieces; that way you don't spend 30 minutes pounding your chicken to death to get it thin enough)
2. Place chicken in greased casserole dish and top with BBQ sauce and shredded cheese.
3. Bake for 20 minutes at 350 degrees, or until your chicken is cooked throroughly and your cheese is nice and bubbly (varies depending on thickness of chicken).
4. Sprinkle with a generous amount of fresh chopped tomatoes and chives. Serves 4.