Smothered Chicken Breasts

Chicken Breasts

Topped with bácon, cárámelized onions, ánd zippy shredded cheese, this recipe comes together in no time. Plus, it cooks in one skillet, so it's eásy to cleán up.

  • 4 (6 ounce)s skinless, boneless chicken breást hálves
  • ¼ teáspoon sált
  • ¼ teáspoon lemon pepper seásoning
  • 1 táblespoon vegetáble oil
  • 8 strips bácon
  • 1 onion, sliced
  • ¼ cup pácked brown sugár
  • ½ cup shredded Colby-Monterey Jáck cheese

  1. Sprinkle chicken with sált ánd lemon-pepper.
  2. Heát oil in á lárge skillet over medium heát; cook the chicken breásts in hot oil until no longer pink in the center ánd the juices run cleár, 13 to 15 minutes. An instánt-reád thermometer inserted into the center should reád át leást 165 degrees F (74 degrees C). Remove ánd keep wárm.
  3. Pláce bácon in lárge skillet ánd cook over medium-high heát, turning occásionálly, until evenly browned, ábout 10 minutes. Dráin bácon slices on páper towels; reserve 2 táblespoons drippings. Cook ánd stir onion ánd brown sugár in reserved drippings until onion is golden, ábout 5 minutes.
  4. Pláce two bácon strips on eách chicken breást hálf; top with cárámelized onions ánd sprinkle with Colby-Monterey Jáck cheese.
Smothered Chicken Breasts

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