4 boneless, skinless chicken breasts 1/4 cup bar-b-que sauce 1/4 cup real bacon bits 1 cup cheddar/monterey jack cheese, shredded 1 14 oz. can diced tomatoes, drained 1 5 oz can fire roasted green chiles sliced green onions salt & pepper
1. Preheat oven to 400 degrees. Pound out chicken breasts to flatten. I cut mine in half lengthwise first, giving me 8 pieces. But they were HUGE breasts. Season with salt and pepper. 2. Over medium high heat (using either a non-stick skillet or a Foreman-type grill) grill chicken until no long pink (be careful not to overcook it) and place on baking sheet covered with foil. 3. Combine tomatoes and chiles in a bowl. Top each chicken breast with one tablespoon barbeque sauce, 1/8 c. cheese, 1/8 c. tomatoes/chilies, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted.