To start, sprinkle chicken with season salt and lemon-pepper. In a large skillet cook the chicken in the canola oil until cooked through. Remove and keep warm.

In that same skillet, cook the bacon (cut in half to make 8 pieces,) until crisp.

Drain skillet keeping 2 tablespoons of the juices.

Add the 2 tablespoons to a skillet, saute the onion and brown sugar until onion is tender and golden brown.

Place two bacon pieces on top of each chicken. Top with the onion mix, and then shredded cheese (of your choice, I use colby.)

(from taste of home recipes)