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
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In a large oven-safe skillet, fry bacon until crispy.
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While the bacon is frying, pound chicken breasts to desired thickness. Season with salt and pepper.
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Dice tomatoes and slice the green onions. Set aside.
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Remove bacon from skillet and drain on a paper-towel-lined plate.
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Turn heat to medium-high and brown chicken on both sides (2 to 3 minutes per side) in bacon grease.
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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.
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Turn heat off and spread barbecue sauce on top of each chicken breast.
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Top each breast with 1 slices of bacon broken in half.
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Sprinkle cheese evenly among the chicken breasts.
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Place under oven broiler for 30 seconds to 1 minute. Watch carefully and take out when cheese is fully melted.
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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