4 slices bacon
1 pkg. deboned breast or thighs
1 egg, beaten
1/2 c. seasoned dry bread crumbs
1/2 c. shredded cheddar cheese (about 2 oz.)

In a large skillet, cook bacon until crisp, then drain and crumble. Discard all but three tablespoons drippings from skillet. Reserve skillet and bacon. Dip chicken first into the egg, then into bread crumbs to coat completely. Saute in hot bacon drippings for 45 minutes over medium-high heat until golden brown on both sides. When chicken is nearly cooked, top with shredded cheese. Cover about 30 seconds to melt cheese, then remove from skillet. Serve garnished with crumbled bacon. Serves 4.