Set your oven to 350°F (175°C) so it’s ready when you need it.

Slice each chicken breast in half lengthwise to create 6 thinner cutlets. This helps them cook more evenly and ensures every bite has the perfect ratio of toppings. Season both sides with salt and pepper.

Place the seasoned chicken pieces on a baking tray or oven-safe dish. Roast for about 25 minutes, or until the chicken is almost fully cooked through but still moist.

While the chicken roasts, place the bacon slices in a skillet over medium heat. Fry just until the fat starts to render and the bacon begins to brown—don’t cook it until crispy, as it will continue cooking in the oven. Drain on paper towels.

Remove the chicken from the oven. Cut each bacon slice in half and place two half-slices on top of each piece of chicken.

Return the baking tray to the oven and cook for another 10 minutes to finish cooking the chicken and allow the bacon flavors to meld.

Remove the tray from the oven again and sprinkle each piece of chicken with about 1/3 cup of shredded cheddar cheese.

Place the tray back into the oven for 5 minutes, or until the cheese is fully melted and bubbly.

Remove from the oven and sprinkle with chopped green onions. Serve hot, ideally with sides that complement the rich flavors.