Monterey Chicken with romaine salad

Tender, juicy chicken topped with melted cheese, salty bacon, and fresh pico de gallo.

For the chicken:
3 T Dijon mustard
3 T Worcestershire sauce
2 T brown sugar
2 t kosher salt
1/2 t pepper
6 chicken cutlets (or slice regular chicken breast in half to make them thin/pound them to 1/4'' thickness)

Toppings:
6 strips thick bacon, cooked and chopped
1/2 C pepper jack or Monterey jack cheese, shredded
pico de gallo (roma tomato, cilantro, lime, red onion, garlic, olive oil, salt and pepper)

1. Whisk mustard, Worcestershire, sugar, salt and pepper in a small bowl. Place the chicken in a ziplock bag and coat with the marinade. Refrigerate 30 min to 24 hours.
2. Take chicken out of bag and let excess marinade drip off. Grill for 5 minutes each side. While chicken is on the grill, top with cheese and bacon. Cover until cheese melts. Top with pico de gallo once it is on the plate.

This romaine salad pairs quite nicely. Here is what Mel's Kitchen Cafe writes for her recipe: 2 tablespoons fresh lime juice, 1 tablespoon olive oil, pinch of sugar or drizzle of honey, 1/4 teaspoon cumin and chili powder, salt and pepper to taste.