Smothered Chicken Breasts |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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! Ingredients:
1/2 cup all-purpose flour |
1/4 cup seasoned bread crumbs |
2 teaspoons garlic salt |
1 teaspoon freshly ground black pepper |
4 (6 ounce) skinless, boneless chicken breast halves, pounded thin |
8 bacon strips |
1 onion, sliced |
1/4 teaspoon lemon-pepper seasoning |
1/4 teaspoon italian seasoning |
1/4 teaspoon salt |
1/8 teaspoon red pepper flakes, or more to taste |
1/4 cup packed brown sugar |
1/2 cup shredded colby-monterey jack cheese |
Directions:
1. Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl. Coat each chicken breast with flour mixture.
2. 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.
3. 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.
4. 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.
5. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
6. Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices. Top with caramelized onion and Colby-Monterey Jack cheese.
7. Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.
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