Wednesday, September 2, 2009

Cheddar Chicken and Potatoes

This is another recipe from the most recent Food&Family. You will be seeing a lot of these. Get used to it!

6 slices bacon
4 chicken breasts
1 lb Potatoes O'Brien (potatoes with onion and pepper)thawed
1 cup cheddar cheese
Season Salt, salt, and pepper to taste

In a large skillet, cook the bacon. Remove from skillet to paper towel, and then chop into small pieces.
Make sure your skillet is on medium heat, and start cooking the chicken, which will take about 5 minutes on each side. once cooked through, remove them to a plate, and cover to keep warm. (I usually put mine in the microwave to stay warm, or use the warm setting on my oven, and throw them in there)
Now, add your potatoes to the skillet. I added some vegetable oil before throwing them in, because there's nothing worse than dry, burnt taters. Cook them up until they're heated, adding salt, pepper, and season salt until your desired taste. Add the chopped bacon in, when your potatoes are about 2 minutes from being done. Once your potatoes are heated through and crispy like you like them, get your chicken breasts back and throw them on top.
Then, cover the whole mound of deliciousness with cheddar cheese, and cover to melt.

My review: This was a good simple meal. I would love to try it with real potatoes, onions, and peppers. I think that would give it a much better flavor, but would take away the quick and simple part...