Prep 10 mins
Cook 24 mins
I love this. I found it in a Betty Crocker magazine.
- 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
- In 12 inch nonstick skillet, cook bacon over medium heat for 3 to 4 minutes, stirring occasionally until crisp.
- 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.
- 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.
- Stir in tomatoes and dressing. Cook uncovered about 2 minutes stirring occasionally until tomatoes are thoroughly heated.
This was really good! We used grape tomatoes cut in half instead of plum and garlic powder instead of salt. I thought the bell pepper over powered the green beans and will likely omit them next time. I also thought the chicken needed to be in the balsamic sauce longer and will likely add it with the water next time.
I used bacon I cooked early in the day. So when I was ready to cook the chicken I used olive oil. I omitted the garlic salt. I halved the recipe. I did not like the tomatoes in this. Next time I will omit them and add more green beans and bell peppers (used orange). I loved the taste of the veggies (except tomatoes like I said) with the balsamic vinaigrette. The chicken was good but next time I will use boneless chicken breasts. And maybe cut them in cutlets to have more flavour. Thanks Jen :) Made for Please Review My Recipe.
Review My Recipe Tag 2007 ~ Really enjoyed this. Added an onion and cooked up the bacon but removed it from the pan and then sprinkled on top at the end so that it would be crunchy. Also sprinkled a little feta cheese on top to serve. Definitely an easy and quick recipe although cooked a bit longer than suggested as I wanted to make sure the veggies were cooked. Thanks Jen!