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    Chicken with Bacon and Cabbage

    Source of Recipe

    4 TysonŽ Fresh Boneless, Skinless Chicken Breasts
    or 4 TysonŽ IFF Boneless, Skinless Chicken Breasts with Rib Meat
    4 slices TysonŽ Ready to Cook Hickory Bacon
    2/3 cup TysonŽ Reduced Sodium Chicken Broth
    1/2 teaspoon salt
    1/4 teaspoon pepper
    6 cups green cabbage, finely shredded
    1 tablespoon brown sugar, packed
    1 teaspoon cider vinegar

    1. Wash hands. Sprinkle chicken with 1/4 teaspoon salt and pepper. Cook bacon in skillet until crisp. Transfer to paper towels, let cool and crumble. Remove all but 1 tablespoon drippings from skillet.

    2. Add chicken to skillet and cook over medium-high 7 minutes per side or until done (internal temp 170°F). Transfer chicken to plate; cover and keep warm.

    3. Add broth to skillet; bring to boil, scraping any browned bits. Add cabbage, sugar, vinegar and remaining 1/4 teaspoon salt. Cook 10 minutes or until cabbage is tender; stir in bacon.

    Serving Suggestion: Spoon cabbage mixture onto platter and top with chicken breasts. Serve with baked tomatoes. Refrigerate leftovers.




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