On Tuesdays, I like to share what some of my other Taste of Home Volunteer Field Editors are making. Shannon at Making the Most of Naptime made this amazing Rhubarb Berry Upside Down Cake, and I can't wait to give it a try!
* Exported from MasterCook *
Bacon & Cheddar Chicken
4 Jones Dairy Farm Dry-Aged Bacon strips -- chopped
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cup barbecue sauce -- divided
1/2 cup shredded cheddar cheese
Thinly sliced green onions (used dried chives)
Preheat oven to 350°. In an ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels; reserve drippings.
Sprinkle chicken with salt and pepper. In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side. Brush with 1/3 cup barbecue sauce. Transfer to oven; bake 8 minutes.
Spoon remaining sauce over chicken; sprinkle with cheese and bacon. Bake until cheese is melted and a thermometer reads 165°, 4-6 minutes. Sprinkle with green onions. Yield: 4 servings.
Shared at Happiness is Homemade Link Party & The Weekend Potluck