One-Pan Smothered Chicken   

4 six oz skinless, boneless chicken breast halved
1/4 tsp salt
1/4 tsp pepper
1 T vegetable oil
8 strips bacon
1 onion, sliced
1/4 C packed brown sugar
1/2 C shredded Colby-Monterey Jack cheese

Sprinkle chicken with salt and pepper.  Heat oil in a cast iron skillet over medium heat; cook the chicken breasts in hot oil until no longer pink in the center and the juices run clear, 13 to 15 minutes.  Remove and keep warm.  Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about ten minutes.  Drain bacon slices on paper towels; reserve two tablespoons drippings.  Cook and stir onion and brown sugar in reserved drippings until onion is golden, about five minutes.  Place two bacon strips on each chicken breast half; top with caramelized onions and sprinkle with Colby-Monterey Jack cheese.