INGREDIENTS
- 4 slices thick cut bacon
- 4 boneless skinless chicken breasts, about 1 -1.5 pounds
- salt and pepper, to taste
- 1 Roma tomato, diced
- 2 scallions (green onions), sliced
- 1/4 cup chicken stock
- 4 tablespoons barbecue sauce, use your favorite!
- 4 ounces Colby Jack cheese, grated
INSTRUCTIONS
- In a large oven-safe skillet, fry bacon until crispy.
- While the bacon is frying, pound chicken breasts to desired thickness. Season with salt and pepper.
- Dice tomatoes and slice the green onions. Set aside.
- Remove bacon from skillet and drain on a paper-towel-lined plate.
- Turn heat to medium-high and brown chicken on both sides (2 to 3 minutes per side) in bacon grease.
- Pour chicken stock over the chicken breasts and cover skillet with a lid. Cook until chicken is done, approximately 4 to 5 minutes depending on the thickness of the chicken.
- Turn heat off and spread barbecue sauce on top of each chicken breast.
- Top each breast with 1 slices of bacon broken in half.
- Sprinkle cheese evenly among the chicken breasts.
- Place under oven broiler for 30 seconds to 1 minute. Watch carefully and take out when cheese is fully melted.
- Top chicken with tomato and green onions and serve immediately.
NUTRITION
Serving: 1 | Calories: 318cal | Carbohydrates: 10g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 108mg | Sodium: 640mg | Sugar: 7g | Fiber: 1g | Calcium: 213mg | Iron: 1mg
