SMOTHERED TANGERINE CHICKEN

I bought too many tangerines for making applesauce.  I can't possibly eat them all so needed to come up with a recipe or two to help use them.

One of my favorite "toys" from a product review a few years ago is the Deni MT149 Meat Tenderizer with 49 stainless steel blades. I had had a fantastic melt-in-your-mouth chicken recipe at my cousin's house and she attributed it to her meat tenderizer so I had to get one an this one is PERFECT. Every piece of meat I have used this on whether it is beef, chicken or pork turns out fork tender and juicy.  I HIGHLY recommend this meat tenderizer to anyone who cooks!

SMOTHERED TANGERINE CHICKEN
4 thin chicken steaks
1 medium Vidalia sweet onion, halved and thinly sliced
1 lemon, room temperature
3 tangerines, room temperature
1/2 pound bacon
1/2 cup shredded Monterey Jack cheese
3 heaping tablespoons brown sugar
salt and pepper to taste

• Juice together the lemon and tangerines.
• Use the meat tenderizer gently on each chicken piece.
• Place chicken pieces in shallow baking dish.
• Sprinkle chicken pieces generously with salt and pepper.
• Pour juice over chicken pieces, turning to coat.  Set Aside for 30-45 minutes.

• In a large skillet cook bacon until crisp.
• Drain on paper towels.
• Add onion slices to the bacon grease, sauteing until translucent.
• Move onions to the edges.
• Drain chicken pieces.  
• Add chicken pieces to the bacon grease, sprinkle with the brown sugar, cover and saute' for 4-5 minutes per side until golden.
• Plate chicken and immediately top with cheese.
• Add crumbled bacon to the onions and mix well.
• Top chicken with onion bacon mix and ENJOY!