Grilled Monterey Chicken

This was an easy and delicious weeknight meal.  I love grilling chicken because the meat stays tender and juicy.  I liked the mustardy grilled flavor of the chicken, and the addition of cheese, bacon, and salsa added extra punch.   I served it with grilled corn on the cob and a side salad of lettuce from my garden.  Light and yummy!

Monterey Chicken
Recipe adapted from America's Test Kitchen: Master of the Grill
Serves 4

Ingredients:
1/2 cup Dijon mustard
1/4 cup honey
1 teaspoon salt
1/2 teaspoon pepper
4 (6 oz) boneless, skinless chicken breasts, pounded thin
4 slices bacon, cooked and chopped
4 slices Pepper-Jack cheese

Pico de Gallo:
2 tomatoes, cored and chopped
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, stemmed, seeded, and minced
1 tablespoon lime juice
1 garlic cloves, minced
salt and pepper

Directions:
In a small bowl, whisk together the mustard, honey, salt, and pepper.  Reserve 1/4 cup for basting chicken on grill.  Pour the remainder into a gallon sized resealable plastic bag.  Add the chicken to the bag and toss to coat.  Seal and refrigerate for at least an hour.

When ready, grill chicken breasts over medium heat for 5 minutes.  Flip, brush with reserved honey-mustard sauce, and grill for another 5 minutes.  Place a slice of cheese on top of each chicken breast, cover, and cook for about 2 more minutes, until cheese is melted and chicken is done.   Serve chicken topped with homemade Pico de Gallo and crumbled bacon.