Smothered Chicken

Ingredients

4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon vegetable oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterrey Jack cheese

Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Makes 4 servings.

Bacon Spaghetti

Ingredients

1/2-1 package bacon
spaghetti noodles (I use enough for 4 servings)
1 large can Italian diced tomatoes

Fry bacon in a skillet. Add tomatoes and juice and simmer together for about 10 minutes.
Cook noodles in a pan until finished. Drain.
Add tomatoes and bacon to the pasta and mix well. Serve.