Sometimes I will cook the bacon ahead of time and then throw it all into the slow cooker. It gives time for the flavors to blend together better giving it a more saturated taste. I usually serve this with some kind of potato on the side. Yum, yum, yummy! Check out what they are saying about this recipe over at All Recipes:
“This is fabulously easy and quite a crowd pleaser! The paring of the salty bacon and sweet sugared onions is just perfect and plates beautifully.”
This really is a one skillet meal so cleanup is super easy. The ingredients and cooking process is simple so it’s perfect for the busiest of weekdays.
Ingredients
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
8 strips Oscar Mayer bacon
1 onion, sliced
1/4 cup packed Domino’s brown sugar
1/2 cup shredded Kraft 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.
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Quick Tip: Replace chicken with pork tenderloin.
Thanks again to All Recipes for this tantalizing recipe.