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Poultry
Chicken

Kat's Smothered Chicken Breasts

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 
DIRECTIONS
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. 

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