smothered chicken breasts

smothered chicken breasts
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon pepper seasoning
  • 1 tablespoon vegetable oil
  • 8 strips bacon
  • 1 onion, sliced
  • 1/4 cup packed brown sugar
  • 1/2 cup shredded Colby-Monterey Jack cheese


  1. Sprinkle chicken with salt and lemon-pepper.
  2. 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.
  3. 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.
  4. Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.

04/10/2017
smothered chicken breasts, Pan-Fried recipe PT10M PT2H 6 435 calories

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