Description
After reading this recipe here, it sounded so good that I had to put my personal touches to it. I’m not particularly fond of chicken breasts unless they’re flattened to a pulp and delicately browned after being dredged in flour. After that I followed the original recipe except I added crushed red peppers and Italian seasoning. I served this with fettuccine alfredo and roasted asparagus on the side. Delizioso!
Ingredients
- ½ cup all-purpose flour
- ¼ cup seasoned bread crumbs
- 2 teaspoons garlic salt
- 1 teaspoon freshly ground black pepper
- 4 (6 ounce) skinless, boneless chicken breast halves, pounded thin
- 8 bacon strips
- 1 onion, sliced
- ¼ teaspoon lemon-pepper seasoning
- ¼ teaspoon Italian seasoning
- ¼ teaspoon salt
- ⅛ teaspoon red pepper flakes, or more to taste
- ¼ cup packed brown sugar
- ½ cup shredded Colby-Monterey Jack cheese
Instructions
- Mix flour
- bread crumbs
- garlic salt
- and black pepper together in a bowl. Coat each chicken breast with flour mixture.
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Remove bacon with a slotted spoon
- reserving bacon drippings; drain bacon on paper towels.
- Cook and stir coated chicken breasts in the bacon drippings until chicken is no longer pink in the center and juices run clear
- about 5 minutes per side; remove and keep warm.
- Cook and stir onion
- lemon-pepper seasoning
- Italian seasoning
- salt
- red pepper flakes
- and brown sugar in the same skillet until onion is golden brown
- 10 to 15 minutes.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
- Broil chicken breasts until cheese is melted and bubbling
- 1 to 3 minutes.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4