Ingredients
4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon lemon pepper seasoning
1 tablespoon vegetable oil
1 tablespoon olive oil
8 strips bacon
1 sweet onion, sliced
1/8 cup packed brown sugar
1/2 cup shredded Colby-Monterey Jack cheese
Directions
1. Sprinkle chicken with salt and lemon-pepper.
2. Heat oil in a large skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes. Remove and keep warm.
3. Place bacon in large skillet and cook over medium-high heat, turning occasionally,
until evenly browned, about 10 minutes. Place cooked bacon slices on paper towels.
4. Add the olive in the skillet and cook and stir onion and brown sugar until onion is golden, about 5 minutes.
5. Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.