Thursday, March 29, 2012

Smothered Chicken Breasts

As a newly wed, my husband and I don't get a lot of opportunities to eat out luxuriously and spend lots of money on groceries.  Therefore we have a lot of chicken (and rice/ramen).  I'm always looking for new recipes to try to do to change up the chicken.

I made this recipe that my mom recommend one day and I'm not going to lie, it made all other chicken taste terrible in comparison.  This was the best chicken I've ever made/eaten. 

I'm not a huge onion person, but oh my goodness, do not attempt to make it without the onions or it will not be nearly as good.  Granted, anything tastes better with brown sugar.  And add bacon grease to it and you're looking at clogged artery heaven!  

Here's the recipe:
(Serves 4)
  • 1/4 cup packed brown sugar
  • 8 bacon strips
  • 1 medium onion, sliced
  • 4 (6 ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon-pepper seasoning
  • 1/2 cup shredded Mexican blend cheese (or whatever kind of cheese you'd prefer, but I recommend this or Colby-Monterey Jack)

Optional Step 1:
Marinate the chicken with lemon juice, garlic and italian dressing.

Step 2:
On a large skillet, cook the bacon over medium heat until crisp.  Remove to paper towels.  DO NOT DISCARD THE DRIPPINGS.  
Place the onion and brown sugar in same skillet and saute until the onion is golden.  Remove onion slices and place in a bowl.

Step 3:
Sprinkle chicken with salt and lemon-pepper.
In the same skillet, cook the chicken in the remaining bacon drippings until juices run clear.  
When the chicken is completed, leave it on the skillet and place 2 pieces of bacon on each breast, then top with caramelized onions and cheese and let it cook for a minute or two, until the cheese starts to melt.

Original recipe is from and can be found here

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