Recipe by Stephanie (Nussear) Back
"After reading this recipe here, it sounded so good that I had to put my personal touches to it. I'm not particularly fond of chicken breasts unless they're flattened to a pulp and delicately browned after being dredged in flour. After that I followed the original recipe except I added crushed red peppers and Italian seasoning. I served this with fettuccine alfredo and roasted asparagus on the side. Delizioso!"
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seasoned bread crumbs
freshly ground black pepper
4 (6 ounce)
skinless, boneless chicken breast halves, pounded thin
red pepper flakes, or more to taste
packed brown sugar
shredded Colby-Monterey Jack cheese
I made this recipe for Sunday dinner,AWESOME! Used boneless chicken tenders instead of full breast. followed the recipe made no changes,served it with steamed brussel sprouts, and fettuccine alfredo
I think it would have been better if it had been creamy...maybe next time I will mix the cheese with crm o' mushroom soup and bake with the bacon & carmelized onions, versus cooking in the skillet.
This is awesome. The only problem I had was cooking the chicken breasts because they were large and I could only cook one at a time so it took longer to make, but well worth it. This would be a great recipe also to serve for guests; I would just make everything ahead until you get to the last steps to save time.
This was delicious! It was a bit greasy, I would probably save this for a comfort food day. However, that being said I think it would be an easy recipe to trim down with turkey bacon rather than regular, and then using a bit of cooking spray or veg. oil instead of the grease. You could also substitute light cheese.
As is though, this is a great recipe. The sweet onion topping went great with the salty bacon & cheese. Highly recommend trying this one.
Made it tonight. Loved it. The onion sauce gets a little sticky/crunchy in the oven which made it even better in my opinion. Will definitely make this again!
My family destroyed this recipe last night. I was so happy with it. I switched a few things up, like using pre-cooked bacon and cooking the chicken in EVOO rather than the bacon drippings. It was still really greasy, but delicious and filling. I paired with sauteed mushrooms - seasoned with Italian seasoning and a pinch of garlic salt and parsley flakes - and peas. I can't wait to eat the leftovers!
Delicious but next time I will use less brown sugar, onions were a little sweet.
I left the bacon and sugar out and changed the cheese to Parmesan because that was what I had on hand. This was delicious and I can only imagine the bacon would have put it in the 10 star range. Thank you, Stephanie. This is a keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Smothered Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 321
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