A very easy chicken dish from the cookingclub that everyone will love.
3 slices thick cut bacon
2 boneless skinless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
1 1/2 cups frozen Southern-style hash brown potatoes
1/2 cup sliced green onions
1. Cook bacon in large nonstick skillet over medium heat 8 to 10 minutes or until crisp. Drain on paper towels; reserve drippings in skillet.
2. Sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat bacon drippings over medium-high heat until hot. Cook chicken 3 to 4 minutes or until browned on one side; turn. Sprinkle potatoes around chicken; cook 3 to 4 minutes or until chicken is browned on other side.
3. Turn chicken; stir green onions into potatoes. Reduce heat to medium-low. Cook, covered, 5 to 8 minutes or until chicken is no longer pink in center. Remove chicken.
4. Meanwhile, crumble bacon; stir into potato mixture. Increase heat to medium-high; cook, uncovered, 1 to 2 minutes or until heated through and potatoes are lightly browned. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Serve potato mixture spooned over and around chicken.