• Preheat oven to 400 degrees F, and prepare a large baking sheet with aluminum foil.
• In a medium skillet over medium-high heat, cook the bacon until crispy, then set aside on a paper-towel-lined plate. Remove 2 Tbsp of bacon fat from the pan, and put in a small mixing bowl.
• In the same pan with remaining bacon fat, add the chopped red onion, cover and reduce heat to low. Let these cook down for about 30 minutes or until golden and soft.
• While onions cook down, prepare the aioli by adding the mayonnaise, 2 Tbsp black truffle oil, 1 clove of grated garlic, and a squeeze of a small wedge of lemon to the bowl with the reserved bacon fat. Stir to combine.
• In a blender or food processor, pulse the crispy fried onions until they resemble the texture of a panko bread crumb, about 20 pulses.
• Pat your chicken breast fillets dry with a paper towel, and season with salt and pepper.
• Using a pastry brush or the back of a spoon, spread a layer of the aioli over each of the chicken breasts, then add a layer of the crispy onion crumb coating, pressing lightly to adhere. Flip and repeat the process on the other side.
• Place the chicken breast fillets on your sheet pan lined with aluminum foil, spaced apart enough so they are not touching one another.
• Bake at 400 degrees F for 15-18 minutes, or until the internal temperature reads 165 degrees F in the thickest part. Let rest for at least 5 minutes.
• While chicken is baking and resting, finish off the onion marmalade. After the 30 minutes on low, remove the lid, add 3 Tbsp of red wine vinegar and 2 Tbsp of brown sugar, stir to combine and increase heat to medium-low. Continue to simmer for about 15-20 minutes, or until marmalade has thickened. Break up the onion bits with the back of your spoon to reach desired consistency, and add salt and pepper to taste.
• Serve the chicken with a generous dollop of the red onion marmalade, and one of the optional sides if desired. Enjoy!

To make the brussel sprouts

• After you get your red onion marmalade started and your aioli made, put your brussel sprouts on the large foil-lined baking sheet with a drizzle of olive oil, salt and pepper. Let them roast in the oven at 400 degrees F for about 15 minutes, or until you have your chicken breast fillets coated and ready.
• Slide the brussel sprouts to one side of the pan, add the chicken to the other side, and continue to bake until chicken is cooked through, about 15-20 minutes.
• Top brussels with shredded smoked gouda cheese and bacon crumbles.

To make into a salad

• Combine the chopped romaine and arugula together, and divide evenly onto 4 plates.
• Using a blender or food processor, combine the red onion marmalade, red wine vinegar, black truffle oil, olive oil, and salt and pepper to taste to create a red onion viniagrette.
• Top greens with sliced chicken, shredded smoked gouda, bacon crumbles, and red onion viniagrette. Enjoy!