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.