Bacon-Tomato Chicken
Cheddar Grits and Steamed Green Beans
Ingredients
- 10 slices bacon, chopped
- 2 lb boneless, skinless chicken breasts
- ¼ cup all-purpose flour
- ½ cup white wine
- 2 (14.5-oz) cans fire-roasted diced tomatoes
- 1 tsp lemon zest
- ¼ cup fresh basil
Instructions
- Cook bacon in a large nonstick skillet over medium heat until crisp; drain, reserving drippings in skillet.
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Dredge chicken in flour to coat. Cook chicken in hot drippings 4 to 5 minutes per side or until browned. Add wine, and cook until liquid is reduced by half.
- Stir in tomatoes and lemon zest. Cook 5 to 6 minutes or until thoroughly heated and slightly thickened.
- Serve chicken and sauce over Cheese Grits recipe. Sprinkle with bacon and basil.
Side Dish Ingredients
- 2 cups quick-cooking grits
- 1 cup shredded Cheddar cheese
- ¼ cup butter
- 1 (16-oz) pkg frozen green beans
Side Dish Instructions
- Cook grits according to package directions. Stir in cheese, butter, and salt and pepper to taste.
- Cook green beans according to package directions. Season with salt and pepper to taste.
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