"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!" — Stephanie (Nussear) Back
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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
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.
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.
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
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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