Easy Chicken and Garden Veggies |
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Prep Time: 10 Minutes Cook Time: 24 Minutes |
Ready In: 34 Minutes Servings: 4 |
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I love this. I found it in a Betty Crocker magazine. Ingredients:
4 slices bacon, cut into 1/2 inch pieces |
4 chicken breasts |
1/2 teaspoon garlic salt |
1/4 teaspoon ground pepper |
1/4 cup water |
8 ounces fresh green beans, trimmed |
1 medium yellow bell pepper, cut into 1/2 inch pieces |
2 medium plum tomatoes, cut into 4 pieces |
1/2 cup balsamic vinaigrette |
Directions:
1. In 12 inch nonstick skillet, cook bacon over medium heat for 3 to 4 minutes, stirring occasionally until crisp.
2. Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
3. Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes turning and stirring vegetables occasionally until juice of chicken is clear when center of thickest part is cut.
4. Stir in tomatoes and dressing. Cook uncovered about 2 minutes stirring occasionally until tomatoes are thoroughly heated.
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