Wednesday, January 8, 2014

Smothered Chicken Breast

This chicken was great hubby, the kids, neighbor, and I really enjoyed it.  I was sad though because my chicken shrunk quite a bit while cooking so there wasn't enough for us to have seconds.  :-(  Hubby was also sad because there wasn't enough for him to make a lunch for work tomorrow.  I guess this means that we will be adding this into our semi regular rotation!

4 boneless skinless chicken breasts
1/4 tsp salt
1/4 tsp lemon pepper seasoning
1 tb oil
8 bacon strips
1 medium onion (sliced)
1/4 cup packed brown sugar
1/2 cup Colby-Monterey Jack cheese

Sprinkle chicken with salt and lemon-pepper. 
In a large skillet, cook chicken in oil for 6-7 minutes on each side or until a thermometer reads 165°; remove and keep warm.
In same skillet, cook bacon over medium heat until crisp. 
Using a slotted spoon, remove to paper towels. 
Drain, reserving 2 tablespoons drippings. 
In drippings, saute onion and brown sugar until onion is tender and golden brown. 
Place two bacon strips on each chicken breast half.  
Top with caramelized onions and cheese. (I popped mine under the broiler for a few minutes to melt the cheese)
Yield: 4 servings.

Smothered Chicken Breasts Recipe

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