Ingredients
4
4 servings
- •4 (6 ounce) skinless, boneless chicken breast halves
- •¼ teaspoon salt
- •¼ teaspoon lemon pepper seasoning
- •1 tablespoon vegetable oil
- •8 strips bacon
- •1 onion, sliced
- •¼ cup packed brown sugar
- •½ cup shredded Colby-Monterey Jack cheese
Instructions
- Sprinkle chicken with salt and lemon-pepper.
- Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove and keep warm.
- Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; reserve 2 tablespoons drippings. Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
- Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.
Nutritional Facts
Per 4 servings
- Calories: 431
- Carbohydrate: 17g
- Fat: 20g
- Fiber: 1g
- Protein: 44g
- Sugar: 15g
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