Cheesy Bacon Wrapped Chicken Breasts with Peppers & Onions

INGREDIENTS:

4 boneless, skinless chicken breasts
8–12 slices bacon
2 tablespoons butter
1 medium onion, chopped
1 medium green bell pepper, chopped
¼ cup green onions, sliced
1½ cups shredded Monterey Jack and cheddar cheese blend
1 teaspoon Cajun seasoning
½ teaspoon garlic powder
¼ teaspoon black pepper

DIRECTIONS:

Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
Pat the chicken breasts dry with paper towels. Season both sides evenly with Cajun seasoning, garlic powder, and black pepper. Wrap each chicken breast with 2–3 slices of bacon, overlapping the slices slightly and tucking the ends underneath to secure them.
Heat a large skillet over medium heat. Add the bacon-wrapped chicken breasts and sear for 2–3 minutes per side, turning carefully, until the bacon begins to brown. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside.
In the same skillet, melt the butter. Add the chopped onion and green bell pepper and sauté for 5–7 minutes, stirring occasionally, until softened and lightly caramelized. Spread the vegetables evenly across the bottom of the prepared baking dish.
Arrange the bacon-wrapped chicken breasts over the sautéed peppers and onions. Sprinkle ½ cup of the shredded cheese over and around the chicken.
Bake uncovered for approximately 20–25 minutes. Sprinkle the remaining 1 cup of shredded cheese generously over the chicken and continue baking for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F, the bacon is fully cooked, and the cheese is melted and bubbly. Cooking time may vary depending on the thickness of the chicken breasts …