Barbecue Bacon-Chicken Tostadas
Pineapple Coleslaw
Ingredients
- 10 slices bacon, chopped
- 2 lb boneless, skinless chicken breasts
- 1 cup barbecue sauce
- 12 crispy tostada shells
- 1 (8-oz) pkg shredded Monterey Jack cheese
Instructions
- Cook bacon in a large skillet over medium heat until crisp; drain on paper towels, reserving 2 Tbsp 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.
- Cook chicken in hot drippings, 5 to 6 minutes per side or until done. Cut into bite-sized pieces; toss with barbecue sauce.
- Heat tostada shells according to package directions. Top with saucy chicken, and cheese; bake until cheese melts. Sprinkle with bacon. Top with Pineapple Coleslaw recipe, if desired.
Side Dish Ingredients
- 1 (16-oz) pkg tricolor coleslaw
- 1 (20-oz) can pineapple tidbits, drained
- ⅓ cup mayonnaise
- 2 Tbsp sugar
- 1 Tbsp lemon juice
Side Dish Instructions
- Toss together all ingredients in a bowl; chill until ready to serve.
Kid-Friendly Meal Plan
This recipe selected from the eMeals Kid-Friendly Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
