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• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon lemon-pepper seasoning
• 1 tablespoon canola oil
• 8 bacon strips
• 1 medium 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.  In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a meat thermometer reads 170°; remove and keep warm.
3. In the same skillet, cook bacon over medium heat until crisp.
4.  Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
5. In the drippings, saute onion and brown sugar until onion is tender and golden brown.
6. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings.