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Chicken with Bacon and Cabbage




Source of Recipe


Tyson.com


4 Tyson® Fresh Boneless, Skinless Chicken Breasts
or 4 Tyson® IFF Boneless, Skinless Chicken Breasts with Rib Meat
4 slices Tyson® Ready to Cook Hickory Bacon
2/3 cup Tyson® 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.