$15 Chicken

• 2 whole Chicken Breasts
• 1 Tablespoon Liquid Smoke
• 4 strips Bacon, Cut In Half
• 23 cups Hickory Smoke Barbecue Sauce
• 23 cups Green Bell Pepper, Sliced Or Diced
• 1/2 cups Red Onion, Sliced Or Diced
• 8 slices Mozzarella Or Monterey Jack Cheese

1. First, marinate the chicken breasts in the liquid smoke for at least 1/2 hour (you can skip this step if you are using a grill).
2. While the chicken is marinating, cook strips of bacon in a frying pan until crispy.
3. Brush marinated chicken with barbecue sauce.
4. Fry chicken in bacon grease on medium high heat.
5. Flip after 810 minutes.
6. Once flipped, cook for 810 more minutes, or until a meat thermometer reads 160 degrees F. After the chicken is finished cooking, add the sliced (or diced, but sliced will look better) green pepper and sliced red onion to the frying pan; cook until tender.
7. Cooking in the same pan absorbs some of the barbecue sauce and flavor.
8. Place the chicken on a cookie sheet.
9. Top with cooked pepper and onion.
10. Add 4 half-slices of bacon per chicken breast.
11. Place 34 slices of cheese on each chicken breast, on top of the bacon.
12. Place under the broiler in the oven.
13. Broil until cheese is melted.
14. Top with some more onion-pepper mixture, if desired.

chicken breasts, liquid smoke, bacon, hickory smoke, green bell pepper, red onion, cheese

Taken from tastykitchen.com/recipes/main-courses/15-chicken/ (may not work)