I updated my cheddar chicken breast recipe to include homemade bacon bits (nothing from a jar). I used a different mixture of cheese too for this tasty combination.
Bacon Cheese Chicken Breasts
2 chicken breasts, skinless and boneless
1 cup shredded Colby/Monterey Jack cheese
3/4 cup Panko bread crumbs
1 large egg
1/4 cup milk
1 tsp smoked paprika
salt and freshly ground pepper to taste
Dice and cook the bacon bits. Drain on a paper towel. Set up an assembly line with bowls. Mix together the egg and milk in the first bowl, the grated cheese and bacon in the second and the Panko bread crumbs and spices in the third. At the end of your assembly line, have a foil lined baking sheet (this is your one dish that will not have to be run through the dishwasher since it will stay clean). Dip your chicken breast in the egg mixture, then the cheese and bacon (you may have to pat it on firmly so it stays), roll in the Panko mixture and place on your baking sheet. Any leftover cheddar and Panko crumbs can be sprinkled on top of the breasts after you've coated all that you are making.
Bake at 350° for 40 minutes.