Balsamic Fig Chicken

Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes.Transfer to a paper-towel-lined plate. Carefully discard all but 1 tsp bacon fat (2 tsp for 4 servings) from pan. (You’ll use this to cook the onion in Step 2.) Once bacon is cool enough to handle, roughly chop.While bacon cooks, wash and dry produce. Halve, peel, and thinly slice onion. Trim and discard root end from lettuce; separate outer leaves (save smaller inner leaves for another use). Dice tomato into ¼-inch pieces. Finely chop parsley.

Melt 1 TBSP butter (2 TBSP for 4 servings) in pan with reserved bacon fat over medium heat. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is browned and softened, 8-10 minutes.Add half the jam and 1 TBSP water (all the jam and 2 TBSP water for 4). Cook until reduced and jammy, 3 minutes more. Season with salt and pepper.Turn off heat; transfer onion to a medium bowl. Wipe out pan.

Pat chicken* dry with paper towels. Dice into ½-inch pieces. Season all over with Fry Seasoning, salt, and pepper.Heat a large drizzle of oil in pan used for onion over medium-high heat. Add chicken; cook, stirring occasionally, until browned and cooked through, 5-7 minutes.Turn off heat; top chicken with Monterey Jack. Cover pan until cheese melts, 1-2 minutes.

Remove pan with chicken from heat; sprinkle chicken with Monterey Jack. Cover pan until cheese melts, 1-2 minutes.Divide lettuce leaves between plates; fill with caramelized onion, cheesy chicken, tomato, and bacon. Drizzle with balsamic glaze and garnish with parsley. Serve.