Monterey Chicken With pico de gallo

Ingredients:

Chicken:
3 TBS dijion  mustard
3 TBS worcetershire sauce
2 TBS brown sugar
2 tsp salt
1/2 tsp pepper
6 thin cut boneless skinless chicken breast

Toppings:
6 strips thick-sliced bacon
1 1/2 cups shredded pepper jack or Monterey jack cheese
1 1/2 cups chopped tomatoes, about 2 medium or 3 roma
1/4 cup small diced red onion (I used a little less than this)
2-3 TBS chopped cilantro
2 garlic cloves, finely minced or pressed
1 TBS finely minced jalapeno
1-2 TBS lime juice
drizzle of extra virgin olive oil

Directions:
1.  For the chicken, in a small bowl, whisk together the mustard, Worcestershire, brown sugar, salt and pepper. 
2.  Place the chicken in a gallon-size zip lock bag pr shallow dish.  Coat the chicken with the marinade mixture.  Refrigerate for 30 minutes - 24 hours. 
3.  Toss cooked bacon and shredded cheese together in a bowl.  Set aside. 
4.  For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeno and lime juice.  Drizzle with oil.  Season with salt and pepper.  Refrigerate until ready to serve. 
5.  Preheat the grill to medium - high. 
6. Grill chicken 4-5 minutes on each side or until 165 degrees at the thickest part. 
7.  Without removing the chicken from the grill, top the chicken with an equal amount of bacon/cheese mixture, cover the grill until the cheese is melted, another minute or so. 
8.  Serve the chicken with the pico de gallo and prepare to be wowed - it is delicious! 

*Note - I have made this with just the marinade and not toppings and it was delicious too. 
When I made it with the toppings I served it with Emily's cilantro rice recipe and it was a great combo.