Smothered Chicken Breasts

4 boneless skinless chicken breast halves (6 ounces each)
¼ teaspoon salt
¼ teaspoon lemon-pepper seasoning
1 tablespoon canola oil
8 bacon strips
1 medium onion, sliced
¼ cup packed brown sugar
½ cup shredded Colby-Monterey
Jack cheese

Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 6–7 minutes on each side or until a meat thermometer reads 170 degrees; remove and keep warm.

In 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, sauté onion and brown sugar until onion is tender and golden brown. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese.

Yield: 4 servings