Monterey Chicken


6 bacon strips, cut in half

6 boneless, skinless chicken breasts

1/2 cup olive oil

1/4 cup red wine vinegar

1/4 cup soy sauce

1 tsp minced garlic

1/2 tsp salt

1/2 tsp dried oregano

1/4 tsp pepper

6 thin slices of sweet onion

6 thin slices of tomato

6 thin slices of avocado

6 thin slices of Monterey Jack cheese 


Cook bacon and drain

Flatten chicken to even thinness

In large bag, combine oil, vinegar, soy, garlic, salt, oregano, and pepper

Add chicken and seal for 30 minutes in refrigerator

Drain and discard marinade

Grill chicken, uncovered, over medium heat for 6 minutes on each side

Move chicken to the edge of the grill

Top with bacon, slice of onion, tomato, avocado, and cheese

Cover and grill for 4-6 minutes until the cheese is melted