Chicken Pepper Bacon Melts Recipe

The name of this recipe – Chicken Pepper Bacon Melts – really says it all. This is a simple and delicious weeknight dinner that the entire family will love!

Yield: 4-6 servings


½ pound bacon slices (8 strips)
1 large red bell pepper, about 8 ounces cut into thick strips
8 ounces (in weight) sweet onion such as Vidalia, cut into thick strips (one medium to large onion)
1 cup all-purpose flour
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 whole eggs
2 tablespoons whole milk
1 ½ cups bread crumbs
1 pound boneless skinless chicken breast cut into four portions and pounded to ¼ inch thick
Oil for frying
¾ cup condensed cream of chicken soup, see our homemade recipe here
¼ cup whole milk or light cream
4 thick slices Fontina cheese, total 8 ounces


  1. In a large sauté pan, cook bacon to just under crisp (still slightly chewy). Drain on paper towels and reserve bacon fat.
  2. Leave two tablespoons of bacon fat in the pan and reserve the remaining fat for later in this recipe.
  3. Heat the pan to medium heat and add peppers and onions and cook over medium for ten minutes. Pour into a bowl and set aside.
  4. Visit Chicken Pepper Bacon Melts @ for full instructions.

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