What you need:
- 6 boneless skinless chicken breasts
- 1 cup barbecue sauce
- 1 package bacon
- 1 bag ( 1 cup) Monterey Jack and cheddar cheese shredded blend
- fresh tomato, chopped
- 3 green onions, chopped
Prepare your bacon until crispy, place to the side.
Trim fat from your chicken breast and season with salt & pepper; coat non-stick skillet with 1 tsp. olive oil or cooking spray. Add chicken, cooking 8-10 minutes per side until no longer pink. Remove chicken from skillet and place in a casserole dish. Crumple bacon and top chicken breasts with barbecue sauce, crumbled bacon, and cheese. Broil chicken on high, in oven, until cheese is melted.
Top with chopped green onions, tomato and serve.