4 skinless, boneless chicken breast halves
1/4 tsp salt
1/4 tsp lemon pepper seasoning
1 tbsp vegetable oil
8 strips bacon
1 onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese
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°F. 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.
Save by using Oscar Mayer Bacon and Serve with Loose Sweet Corn.
Prices Valid June 7, 2015 to June 13, 2015
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