One of the best parts of what we do here in the Test
Kitchen is visit restaurants, fairs and bakeries …
in town … as well as all around the country, getting
ideas for new recipes.
Well, recently we discovered a dish at a place in
Florida called the Village Tavern, it was so good,
yet so simple, we knew we needed to come up with a
version to share with you at home.
Here's what they did.
They started by grilling a boneless, skinless chicken
breast until it was cooked through.
Then, they topped it with some barbecue sauce, crumbled
cooked bacon, and shredded Monterey jack cheese.
To melt the cheese and bring the whole dish together,
they put it under a broiler.
They served theirs with black beans and rice, then
topped it with chopped tomatoes and scallions.
After we got back home, we came up with a version
that's just like theirs and it can be done outside
on the grill, inside on a grill pan, or even a skillet.
I assure you, you're going to love this, between the
tang of the barbecue sauce, the smokiness of the bacon
and the gooey-ness of the cheese, your taste buds
will be doing a happy dance.
Southwestern Chicken Melt.
OOH IT'S SO GOOD!!