Chicken Breasts

Topped with bácon, cárámelized onions, ánd zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's eásy to cleán up.

  • 4 (6 ounce)s skinless, boneless chicken breást hálves
  • ¼ teáspoon sált
  • ¼ teáspoon lemon pepper seásoning
  • 1 táblespoon vegetáble oil
  • 8 strips bácon
  • 1 onion, sliced
  • ¼ cup pácked brown sugár
  • ½ cup shredded Colby-Monterey Jáck cheese

  1. Sprinkle chicken with sált ánd lemon-pepper.
  2. Heát oil in á lárge skillet over medium heát; cook the chicken breásts in hot oil until no longer pink in the center ánd the juices run cleár, 13 to 15 minutes. An instánt-reád thermometer inserted into the center should reád át leást 165 degrees F (74 degrees C). Remove ánd keep wárm.
  3. Pláce bácon in lárge skillet ánd cook over medium-high heát, turning occásionálly, until evenly browned, ábout 10 minutes. Dráin bácon slices on páper towels; reserve 2 táblespoons drippings. Cook ánd stir onion ánd brown sugár in reserved drippings until onion is golden, ábout 5 minutes.
  4. Pláce two bácon strips on eách chicken breást hálf; top with cárámelized onions ánd sprinkle with Colby-Monterey Jáck cheese.
Smothered Chicken Breasts

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