Ingredients
4
slices bacon, cut into 1/2-inch pieces
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
teaspoon garlic salt
1/4
teaspoon coarsely ground pepper
1/4
cup water
8
oz fresh green beans, trimmed (leave whole)
1
medium yellow bell pepper, cut into 1/2-inch pieces
2
medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup)
1/2
cup balsamic vinaigrette dressing or Italian dressing
Preparation
In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
