1.5 pounds boneless chicken breasts (about 3)
1 tsp blackening seasoning
1 large onion, sliced
6 strips bacon
1/2 tsp salt
1/4 tsp black pepper
4 oz pepperjack, shredded
fresh parsley, chopped
Season chicken breasts with blackening seasoning. Set aside.
In a skillet, cook bacon until crispy. Remove to a paper towel-lined plate.
Drain all but about 1 1/2 tbsp of the bacon grease from the skillet making sure you have enough to coat the bottom of the skillet. Reserve the rest.
Add sliced onion, salt, and pepper. Saute onion over medium heat about 10 minutes or until translucent. Remove to a bowl.
Add a little more bacon grease or 1 tsp of olive oil to coat the bottom of skillet again. Add seasoned chicken breasts and cook over medium for 8 to 9 minutes per side or until cooked through.
Top each chicken breast with onions and bacon. Top with shredded cheese.
Place under broiler for 2 minutes or until cheese is melted. (If not using an oven-safe skillet, transfer chicken breasts to a pan before placing under broiler).