4 Boneless Skinless Chicken Breast Halves, 6 ounces each
¼ tsp Salt
¼ tsp Lemon-pepper Seasoning
1 Tbsp Canola Oil
8 Bacon Strips
1 Medium Onion, sliced
¼ cup Packed Brown Sugar
/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. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings.
4. In the drippings, sauté onion and brown sugar until onion is tender and golden brown.
5. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.