Ingredients:
4 boneless skinless chicken breast halves (6 oz. each)
1/4 tsp. salt
1/4 tsp. lemon-pepper seasoning
1 Tbsp. canola oil
8 bacon strips
1 medium onion, sliced
1/4 c. packed brown sugar
1/2 c. shredded Colby-Monterey Jack cheese
Directions:
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165 degrees; remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp. drippings.
In drippings, saute onion and brown sugar until onion is tender and golden brown. Place 2 bacon strips on each chicken breast half; top with caramelized onions and cheese.
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