Thursday, September 18, 2008

Smothered Chicken Breasts

4 boneless skinless chicken breast halves
8 bacon strips
1/4 teaspoon salt
1 medium onion, sliced
1/4 teaspoon lemon-pepper seasoning
¼ c. packed brown sugar
1 tablespoon vegetable oil
½ c. shredded cheese

Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, sauté the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Yield: 4 servings

No comments: