- 2
- 30 mins
Ingredients
- 3 slices thick-cut bacon
- 2 boneless chicken breast halves
- 1/2 tsp salt, divided
- 1/4 tsp pepper, divided
- 1 1/2 cup shredded has brown potatoes
- 1/2 cup sliced green onions
Preparation
Step 1
Serve with fresh greens topped with a balsamic vinaigrette.
Cook bacon in large non-stick skillet over medium heat 8 to 10 minutes or until crisp. Drain on paper towels; reserve drippings in skillet.
Sprinkle chicken with 1/4 tsp of the salt and ⅛ tsp of the pepper. Heat bacon drippings over medium-high heat until hot. Cook chicken 3 - 4 minutes or until browned on one side; turn. Sprinkle potatoes around chicken; cook 3 - 4 minutes or until chicken is browned on other side.
Turn chicken; stir green onions into potatoes. Reduce heat to medium-low. Cook, covered, 5 to 8 minutes or until chicken is no longer pink in center. remove chicken.
Meanwhile, crumble bacon; stir into potato mixture. Increase heat to medium-high; cook, uncovered 1 - 2 minutes or until heated through and potatoes are lightly browned. Sprinkle with remaining ¼ tsp salt and ⅛ tsp pepper. Serve potato mixture spooned over and around chicken.