Smothered Chicken Breasts

• 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

1. Mix flour, bread crumbs, garlic salt, and black pepper together in a bowl.
2. Coat each chicken breast with flour mixture.
3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
4. Remove bacon with a slotted spoon, reserving bacon drippings; drain bacon on paper towels.
5. 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.
6. 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.
7. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
8. Arrange chicken breasts on a baking sheet; top each breast with 2 bacon slices.
9. Top with caramelized onion and Colby-Monterey Jack cheese.
10. Broil chicken breasts until cheese is melted and bubbling, 1 to 3 minutes.

allpurpose, bread crumbs, garlic salt, freshly ground black pepper, thin, bacon, onion, lemonpepper seasoning, italian seasoning, salt, red pepper, brown sugar, cheese

Taken from allrecipes.com/recipe/smothered-chicken-breasts-3/ (may not work)