Cook Time: 22 minutes
Total Time: 22 minutes
Yield: Serves 4
- 4 slices bacon, diced
- 3 to 4 chicken breast halves, about 1 1/2 pounds
- salt and pepper
- 4 tablespoons flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 bottle (about 18 ounces) barbecue sauce, divided
- 1 small onion, sliced
- 2 ounces each shredded Cheddar and Mozzarella cheeses or a Cheddar and Monterey Jack combination
Cook the bacon until almost crisp. Remove to paper towels to drain and wipe out the skillet.
Slice the chicken breast halves horizontally to make thinner cutlets (if chicken breasts are quite small or thin-sliced, skip this step). Sprinkle with salt and pepper. Put the flour in a plate or wide bowl; roll chicken cutlets in the flour to coat.
Add olive oil and butter to the skillet over medium heat. When butter is foamy, add the chicken breasts. Brown on both sides.
Put about 1/3 cup of the barbecue sauce in the prepared baking dish. Arrange the browned chicken in the baking dish.
Add sliced onion to the skillet and cook, stirring, until softened and lightly browned. Spoon onions over the chicken breasts. Sprinkle the reserved bacon over the chicken, then spoon the remaining barbecue sauce over all.
Bake for about 15 minutes. Sprinkle cheese over the chicken and bake until cheese is melted and chicken is cooked through. Chicken must be cooked to a temperature of at least 165° when measured in the thickest part with a food thermometer.
Serves 4 to 6.
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