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!

Stephanie (Nussear) Back
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.

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  • 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.

Editor's Note:

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

664 calories; 35.7 g total fat; 152 mg cholesterol; 1823 mg sodium. 34.5 g carbohydrates; 48.7 g protein; Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/19/2013
I made this recipe for Sunday dinner AWESOME! Used boneless chicken tenders instead of full breast. followed the recipe made no changes served it with steamed brussel sprouts and fettuccine alfredo Read More
(13)

Most helpful critical review

Rating: 3 stars
05/18/2013
I think it would have been better if it had been creamy...maybe next time I will mix the cheese with crm o' mushroom soup and bake with the bacon & carmelized onions versus cooking in the skillet. Read More
(2)
42 Ratings
  • 5 star values: 33
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
02/19/2013
I made this recipe for Sunday dinner AWESOME! Used boneless chicken tenders instead of full breast. followed the recipe made no changes served it with steamed brussel sprouts and fettuccine alfredo Read More
(13)
Rating: 5 stars
02/19/2013
I made this recipe for Sunday dinner AWESOME! Used boneless chicken tenders instead of full breast. followed the recipe made no changes served it with steamed brussel sprouts and fettuccine alfredo Read More
(13)
Rating: 5 stars
10/23/2012
This was delicious! It was a bit greasy I would probably save this for a comfort food day. However that being said I think it would be an easy recipe to trim down with turkey bacon rather than regular and then using a bit of cooking spray or veg. oil instead of the grease. You could also substitute light cheese. As is though this is a great recipe. The sweet onion topping went great with the salty bacon & cheese. Highly recommend trying this one. Read More
(11)
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Rating: 5 stars
07/31/2012
This is awesome. The only problem I had was cooking the chicken breasts because they were large and I could only cook one at a time so it took longer to make but well worth it. This would be a great recipe also to serve for guests; I would just make everything ahead until you get to the last steps to save time. Read More
(9)
Rating: 5 stars
01/29/2014
Made with turkey bacon and just added olive oil to sub for the bacon drippings. Was not greasy at all. I also dipped the breasts in milk to get better coverage of the flour/ breadcrumb mix before coating and putting in the pan. Probably had some extra red pepper and that was a great complimentary flavor. I'm awful at cooking so this isn't saying much but this is the tastiest thing I've made yet. Read More
(5)
Rating: 3 stars
05/17/2013
I think it would have been better if it had been creamy...maybe next time I will mix the cheese with crm o' mushroom soup and bake with the bacon & carmelized onions versus cooking in the skillet. Read More
(2)
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Rating: 5 stars
05/01/2013
My family destroyed this recipe last night. I was so happy with it. I switched a few things up like using pre-cooked bacon and cooking the chicken in EVOO rather than the bacon drippings. It was still really greasy but delicious and filling. I paired with sauteed mushrooms - seasoned with Italian seasoning and a pinch of garlic salt and parsley flakes - and peas. I can't wait to eat the leftovers! Read More
(2)
Rating: 5 stars
09/11/2012
Yum! My chicken wasn't greasy at all. I barely had any grease left from my bacon but it was just enough to brown the chicken. Just deelish! Thanks for your modifications. Read More
(2)
Rating: 5 stars
04/23/2013
Delicious but next time I will use less brown sugar onions were a little sweet. Read More
(1)
Rating: 5 stars
08/04/2017
I MADE IT AND I LOVE IT!!! I HAD SOME CHICKEN BREAST THAT NEEDED TO BE COOKED!! I DIDNT HAVE THE JÀCK CHEESE SO I JUST USED CHEDDAR CHEESE!!! SERVED WITH BROCCOLI AND MASH POTATOES! IT TURNED OUT REALLY GOOD!! Read More
(1)