Sunday, June 13, 2010

Cheddar Chicken and Potatoes

Cheddar Chicken and Potatoes
Food & Family magazine

4 slices Oscar Mayer Bacon
4 small boneless skinless chicken breast halves
4 cups (1 lb. frozen diced potatoes with peppers and onions, thawed)
4 oz. (1 cup) Kraft shredded sharp cheddar cheese

Cook bacon in large nonstick skillet on medium heat 5 minutes or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.

Add chicken to skillet; cook 5 minutes on each side or until done. Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5minutes or until heated through.

Place chicken over potatoes; top with cheese. Cover; cook 2 minutes or until cheese is melted.

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