Cheddar Bacon Chicken Breasts w/ Kicked Up Chili Beans and Seasoned Diced Potatoes

Dinner Tonight: Cheddar Bacon Chicken Breasts w/ Kicked Up Chili Beans and Seasoned Diced Potatoes



Typical March weather here today. Woke up with the ground covered with new snow, then the sun came out and melted the snow, then it started to snow so hard you couldn't see anything out, and now more sunshine, and so on and so for March weather! For dinner tonight, Cheddar Bacon Chicken Breasts w/ Kicked Up Chili Beans and Seasoned Diced Potatoes.

I think the original recipe for Chicken called for Chicken Tenders but I used Then Cut Chicken Breasts instead and they came delicious! To make these I needed 1 Egg, OR 1/4 Cup Egg Beater's, 1/2 Cup Progresso Italian Bread Crumbs, Sea Salt and Ground Pepper for Seasoning,  1/2 cup finely shredded Cheddar cheese (2 oz), 1 Package or jar (3 oz) Cooked Real Bacon Bits or Pieces, and 1 package uncooked Thin Cut Chicken Breasts. To prepare them I pre-heated the oven to 400°F. Sprayed large foil covered cookie sheet with cooking spray. Then in shallow bowl added my 1/4 cup Egg Beater's. In large resealable food-storage plastic bag, placed bread crumbs, cheese and bacon. Dipped the chicken into Egg Beater's then placed them in the bread crumb bag; seal and shake to coat. Placed chicken on cookie sheet and baked for 20 to 25 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. I served them with a side of Litehouse Bleu Cheese Dressing/Dip. The Chicken came out moist, tender, and very flavorful! And Bleu Cheese with Chicken anytime!



For sides to go with the Chicken Kicked Up Chili Beans and Seasoned Diced Potatoes. For the Beans I used Joan of Arc Spicy Chili Beans and added Jack Daniel’s BBQ Sauce, Crumbled Turkey Bacon Bits, Splenda Brown Sugar, and a few dashes of Frank’s Red Hot Sauce. I left the recipe at the end of the post. The Potatoes were Simply Potatoes Steakhouse Seasoned Diced Potatoes that were leftover from the other night, just reheated and served. For dessert later a Healthy Choice Chocolate Swirl Frozen Yogurt.







Cheddar Bacon Chicken Breasts

Ingredients:

1 Egg, OR 1/4 Cup Egg Beater's
1/2 Cup Progresso Italiain Bread Crumbs
1/2 cup finely shredded Cheddar cheese (2 oz)
1 Package or jar (3 oz) Cooked Real Bacon Bits or Pieces
1 package uncooked Thin Cut Chicken Breasts (not breaded)
Chive and Onion Sour Cream potato topper, if desired

Directions:

1 Pre-Heat oven to 400°F. Spray large cookie sheet with cooking spray.
2 -In shallow bowl, beat egg. In large resealable food-storage plastic bag, place bread crumbs, cheese and bacon. Dip chicken into egg. Place in bread crumb bag; seal and shake to coat. Place chicken on cookie sheet.
3 -Bake 20 to 25 minutes, turning once, until chicken is no longer pink in center and bread crumbs are golden brown. Serve with topper.




Kicked Up Chili Beans

Ingredients:

1 Can Spicy Chili Beans, Brand your choice. I use Joan of Arc
3 Pieces Crumbled Turkey Bacon. You can use Turkey or Turkey Bacon Crumbles
4 Shakes Frank’s Red Hot Sauce, or to taste
1/2 Cup Jack Daniel’s Honey Smokehouse BBQ Sauce
1/2 Tablespoon Splenda Brown Sugar or to taste
1 Teaspoon Ground Mustard


Directions:

Empty can of Beans into a medium sauce pan
Add Turkey Crumbles, Brown Sugar, Ground Mustard, Frank’s Red Hot Sauce, Honey BBQ Sauce, stir and mix.
Heat until desired temperature, and serve