1 pound thick cut bacon, chopped 1 onion, chopped 6 skinless, boneless chicken breast halves ½ cup stir-fry sauce 1 cup Ranch-style salad dressing 1 cup grated parmesan cheese
Preheat oven to 350 degrees F (175 degrees C) Heat a large skillet to medium heat and fry bacon until crisp, draining and reserving some of the fat. Pat cooked bacon dry with paper towels; set aside. In the same skillet, sauté onion in bacon fat until tender. Add to bacon and set aside.
In same skillet, on high heat, quickly braise the chicken breasts on both sides in about a tablespoon of bacon fat. Place browned chicken in a 9x13 inch (lightly greased, if necessary) baking dish; pour stir-fry sauce over chicken, then spoon salad dressing onto each breast. Sprinkle with cheese and top with the bacon mixture.
Bake uncovered in preheated oven for 30 minutes or until chicken is cooked through and juices run clear.
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