Smothered Chicken Breasts
After trying this delicious chicken dish in a restaurant, I decided to recreate it at
home. Topped with bacon, caramelized onions and zippy shredded cheese, it
comes together in no time with ingredients I keep on hand.
—BRENDA CARPENTER WARRENSBURG, MOSTART TO FINISH: 30 MIN.
MAKES: 4 SERVINGS4 boneless skinless chicken breast
halves(6 ounces each)
¹₄ teaspoon salt
¹₄ teaspoon lemon-pepper seasoning
1 tablespoon canola oil
8 bacon strips
1 medium onion, sliced
¹₄ cup packed brown sugar
¹₂cup shredded Colby-Monterey Jack
cheese
1.Sprinkle chicken with salt and lemon
pepper. In a large skillet, heat oil over
medium heat; cook chicken until a
thermometer reads 165°, 6-8 minutes per
side. Remove from pan; keep warm.
2.In same skillet, cook bacon over
mediumheat until crisp. Remove bacon
to paper towels; pour off all but 2
tablespoons drippings.
3.In drippings, saute onion with brown
sugar over medium heat until tender and
golden brown. Top chicken with bacon,
onion mixture and cheese.PER SERVING 1 serving: 560 cal., 34g fat
(12g sat. fat), 143mg chol., 710mg
sodium, 17g carb. (15g sugars, 0 fiber),
45g pro.