Ingredients Jump to Instructions ↓

  1. 4 slices bacon, cut into 1/2-inch pieces

  2. 4 boneless skinless chicken breasts (about 1 1/4 lb)

  3. 1/2 teaspoon garlic salt

  4. 1/4 teaspoon coarsely ground pepper

  5. 1/4 cup water

  6. 8 oz fresh green beans, trimmed (leave whole)

  7. 1 medium yellow bell pepper, cut into 1/2-inch pieces

  8. 2 medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup)

  9. 1/2 cup balsamic vinaigrette dressing or Italian dressing

Instructions Jump to Ingredients ↑

  1. In 12-inch nonstick skillet, cook bacon over medium heat 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 (170°F).

  4. Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.

  5. Plum tomatoes are great for this dish because they will hold their shape when cooked briefly and won't add a lot of extra liquid.

  6. High Altitude (3500-6500 ft)

  7. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  8. Calories 400 (Calories from Fat 220),


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