- 4 (6 ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon lemon-pepper seasoning
- 1 tablespoon vegetable oil
- 8 bacon strips
- 1 medium onion, sliced
- 1/4 cup packed brown sugar
- 1/2 cup shredded Colby-Monterey Jack 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, saute the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.