Prep 10 mins
Cook 1 hr
Simple and quick yet elegant enough to serve to company
- 2 boneless skinless chicken breasts
- 1 tablespoon extra virgin olive oil
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon paul prudhomme magic poultry seasoning
- 4 slices thick bacon (deli style thick -diced into small pieces)
- 1 medium vidalia onion (diced)
- 1 tablespoon bacon drippings
- 1⁄4 cup light brown sugar
- 2 slices boar's head colby-monterey jack cheese (or other Deli brand, sliced thin)
- Preheat oven to 350.
- Heat Oil in pan. Sprinkle spices on both sides of each chicken breast. Add chicken breasts to hot oil and turn to medium high heat. Brown on both sides until golden (approx 4-5 minutes).
- Add 1 tablespoon bacon drippings, diced onion and brown sugar. Stir well then turn heat down to medium and cover. Cook for 20 minutes stirring occasionally. Turn chicken over and cook an additional 15-20 minutes or until chicken is completely done (when juices run clear).
- Move chicken to a baking dish and pour caramelized onions and brown sugar sauce over chicken. Drain excess grease. Cover and put off to the side. Using same pan you just cooked the chicken in fry diced bacon until crisp. Sprinkle over chicken. Top with cheese (1 slice per chicken breast) and place in oven. Bake until cheese is completely melted (approx 1-2 minute depending on how thick you get your cheese. I get mine sliced very thin). Remove from pan and place on plate making sure to place any fallen bacon pieces back on chicken before serving.
Made this today for family. Everyone not only said how great it was but said it was so pretty as well. I was going to take a picture but everyone wanted to eat right away because they said the smell of the cooking made them extra hungry. I will have to post a picture next time I make it because there will definitely be a next time. And Tabasco was correct when she said it was very easy but elegant enough for company. Way to go Tabasco. This is my second attempt at your recipes and I've loved them both. I will be trying more of your recipes in the future