Ingredients for Bacon Jack Chicken
- 2 boneless, skinless chicken breasts
- 1 teaspoon seasoned salt
- 2 tablespoons butter
- 4 slices bacon
- 1 medium onion, sliced
- 1 cup fresh mushrooms, sliced
- 1/2 cup shredded Monterey Jack Pepper Cheese
- 1 tablespoon grated Parmesan cheese
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How to Make Bacon Jack Chicken
- Season both sides of the chicken breasts generously with 1 teaspoon of seasoned salt.
- Melt 2 tablespoons of butter in a large nonstick skillet over medium heat.
- Add the chicken breasts to the skillet and cook for 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
- Remove the chicken from the skillet and set aside, keeping warm.
- Cook 4 slices of bacon until crispy. Remove bacon from skillet and crumble; set aside on paper towels to drain.
- Add the sliced onion and mushrooms to the skillet and sauté in the bacon drippings for 3-4 minutes, or until softened.
- Return the chicken to the skillet.
- Top each chicken breast with crumbled bacon, sautéed onions and mushrooms.
- Sprinkle 1/2 cup of shredded pepper jack cheese over the chicken and bacon mixture.
- Cover the skillet and let it stand for 2-3 minutes, or until the cheese is melted and bubbly.
- Sprinkle 1 tablespoon of grated parmesan cheese over the melted pepper jack cheese before serving.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
4g
Fat
106g
Carbs
0g
