Bacon-Pineapple Barbecue Chicken
Buttery Rice and Steamed Zucchini
Ingredients
- 2 slices bacon, chopped
- ¾ lb boneless, skinless chicken breasts
- ¼ cup barbecue sauce
- 2 slices mozzarella cheese
- 1 (8-oz) can pineapple tidbits, drained
- ¼ cup diced red onion
Instructions
- Preheat oven to 350°F. Cook bacon in a large skillet over medium heat until crisp; drain.
- Meanwhile, 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.
- Place chicken in a lightly greased 9-inch baking dish; brush with barbecue sauce, and top with cheese.
- Stir together pineapple, onion, and bacon; spoon over chicken. Bake 20 minutes or until chicken is done.
Side Dish Ingredients
- 2 Tbsp butter
- ¾ cup long-grain white rice
- ¼ cup chopped onion
- ½ (16-oz) pkg frozen sliced zucchini
Side Dish Instructions
- Melt butter in a saucepan over medium heat; add rice and onion. Cook 2 minutes, stirring often. Cook rice according to package directions.
- Cook zucchini according to package directions; season with salt and pepper to taste.
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