Spicy chicken and smothered chicken

SPICY CHICKEN

4 skinless, boneless chicken breast halves
1 cup French salad dressing
1/4 cup salsa
1 teaspoon dried thyme

Preheat oven to 350 degrees F. Lightly grease a medium baking dish.
Arrange chicken in the baking dish. In a bowl, mix French salad dressing, salsa, and thyme. Pour evenly over chicken.
Cover with aluminum foil, and bake 20 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, until chicken juices run clear. Makes 4 servings


SMOTHERED CHICKEN

4 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1 tablespoon vegetable oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Monterrey Jack cheese

Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil for 13-15 minutes or until juices run clear; remove and keep warm.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute the onion and brown sugar until onion is golden. Place two bacon strips on each chicken breast half; top with caramelized onions and cheese. Makes 4 servings.