Griddle Smothered Chicken with Bacon and Mushrooms

In a container, combine the chicken breasts with all-purpose seasoning and steak sauce. Mix well to coat, cover, and marinate for at least 2 hours in the refrigerator.

Preheat a griddle over medium heat. Add the bacon slices and cook until crispy. Remove the bacon and set aside, leaving the grease on the griddle.

Add sliced onions and butter to the griddle and sauté until they begin to soften and caramelize.

Place the marinated chicken breasts on the griddle in the bacon grease. Cook for 4-6 minutes per side, or until cooked through.

While the chicken cooks, add the sliced mushrooms to the onions and continue to sauté until tender.

Once the chicken is cooked, top each breast with a generous portion of the sautéed onion and mushroom mixture.

Cover the chicken and toppings with shredded Colby Jack cheese.

Place a melting dome or lid over the chicken to melt the cheese, about 1-2 minutes.

Chop the cooked bacon and sprinkle it over the melted cheese.

Serve immediately with your favorite sides, such as roasted vegetables and a loaded baked potato.