By Kevin Williams
You wouldn't think chicken and pork would go together well, kind of like wearing striped pants and a polka-dotted shirt, it seems mismatched. But this dish works. Amish cooks will make it frequently for a Sunday supper. The sizzling bacon creates a glaze that you then use to coat the chicken and this creates an incredible flavor. Another spring touch is to add some asparagus to the skillet. Or as this recipe suggests, smother it in onion and cheese. This recipe was sent into me from a Rhoda Yoder in Choteau, Oklahoma. Yum!
Serves: serves 6
- 4 (6 ounce) skinless, boneless chicken breast halves
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon vegetable oil
- 8 strips bacon
- 1 onion, sliced
- ¼ cup packed brown sugar
- ½ cup shredded Colby-Monterey Jack cheese
- Sprinkle chicken with salt and pepper.
- Heat oil in a cast iron skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes.
- Remove and keep warm.
- Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
- Drain bacon slices on paper towels; reserve 2 tablespoons drippings.
- Cook and stir onion and brown sugar in reserved drippings until onion is golden, about 5 minutes.
- Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.