Instructions

1. Butterfly each chicken breast.
2. Lightly grind black pepper over each breast; caramelize on each side in frying pan (if Teflon pan, no fat or oil is needed to caramelize).
3. Slice sweet onion into large, thick slices (to taste) – one slice per chicken breast.
4. Caramelize each onion slice by adding a tsp of EVOO to each slice and heating in frying pan, turning to brown on each side.
5. When the chicken breasts and onions are brown, add chicken to pan with onions and continue to cook uncovered over low heat.
6. Use the pan chix was browned in to make sauce.
7. Add 1 c tequila over low heat.
8. Add bacon.
9. Make sure tequila is pretty much boiled up, then add cream, garlic, tomatoes and bleu cheese.
10. Cook over low heat until cheese is mostly dissolved (there can still be a few pieces in the sauce that did not dissolve).
11. Arrange chicken on each onion slice on a plate.
12. Top with sauce.
13. Garnish with bay leaf or parsley sprig.