Smothered Chicken with Bacon and Onions

In a container, combine the thinly sliced chicken breast with minced garlic, gold sauce, and seasonings (garlic powder, paprika, salt, pepper). Mix until the chicken is fully coated.

Cover the container and refrigerate to marinate for at least one hour.

When ready to cook, preheat a griddle or large skillet to medium heat.

Place the marinated chicken, bacon strips, and sliced onion onto the hot griddle.

If making the side vegetables, add them to the griddle as well. Drizzle with beef tallow or cooking oil and season with salt, pepper, and garlic powder.

Cook for a few minutes, then flip the chicken. Stir the vegetables and onions.

Once the bacon is crispy, remove it from the griddle and set aside.

Continue cooking the onions until they are soft and caramelized.

Once the chicken is cooked through, top each piece with a generous portion of the caramelized onions.

Sprinkle the shredded Colby Jack cheese over the onions on each chicken breast.

Turn off the heat and cover the chicken with a melting dome or lid to allow the cheese to melt.

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

Serve the smothered chicken immediately with the grilled vegetables on the side.