I hope everyone had a wonderful Thanksgiving yesterday! We had a nice quiet day just our little family of 3. It was close to 70 degrees in Colorado, and just a beautiful day. I of course made way too much food, but how can you not on Thanksgiving! I did buy the smallest turkey I could found, but even that was 13 pounds. Needless to say we will be eating turkey for awhile!
I made this chicken dish the other night,and it was really good. You could easily use left over turkey for this and transform it into something completely new. It was supposed to be topped with green onions (which would have been perfect), but I didn’t have any. Next time I am going use a few slices of real bacon to crumble on top, instead of the store bought ones. I am sure with that and the green onions it will become a family favorite. I promise, it tastes better than it looks! I need to get the hang of taking pictures when it is completely black out!
4 small boneless, skinless chicken breasts
1/3 cup Barbeque Sauce
1/4 cup real bacon bits
1 cup cheddar cheese, shredded
1 14 oz. can Rotel tomatoes, drained
1/4 cup green onions, sliced
Dash black pepper
Preheat oven to 400 degrees.
Pound out chicken breasts to about 1/2 in thick. Season each side with black pepper. Cook chicken (grill, saute, bake) until no longer pink. Put on a baking sheet covered in foil. Top each chicken breast with about 1 Tbls barbeque sauce, 1/4 c cup cheese, 1/4 cup tomatoes, 1 Tbls green onions and 1 Tbls of bacon bits. Bake for about 5 minutes, or until the cheese is melted.