Tangy Bacon Chicken Grill
Source of Recipe
Pillsbury Classic Cookbooks - Fish and Chicken
List of Ingredients
3 Slices Bacon -- cut into 1/2-inch pieces
3/4 Cup Purchased Balsamic Vinaigrette Salad Dressing
1 1/2 Cups Fresh Baby Carrots -- sliced in half lengthwise if
desired
1 Medium Onion -- cut into 8 wedges
1 Medium Green Pepper -- cut into 8 pieces
1 Medium Red Bell Pepper -- cut into 8 pieces
8 Ounces Whole Green Beans -- trimmed
4 Boneless Skinless Chicken Breast Halves
Recipe
Heat gas or charcoal grill. Cook bacon in 12-inch nonstick skillet until
crisp; drain on paper towel. Discard all but 2 tablespoons bacon drippings
in skillet.
Add salad dressing to drippings in skillet; mix well. Remove from heat.
Remove and reserve 1/4 cup salad dressing mixture for later use.
Add carrots, onion, bell pepper and beans to remaining mixture in skillet,
stir to coat. Wit slotted spoon place vegetables in grill basket. Reserve
dressing mixture in skillet.
When grill is heated, place chicken and grill basket on gas grill over
medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15
to 20 minutes, shaking grill basket occasionally, turning chicken once and
brushing reserved dressing mixture from skillet over chicken. Cook until
chicken is fork-tender and juices run clear, and vegetables are
crisp-tender.
To serve, arrange vegetables around chicken. Sprinkle with bacon; drizzle
with reserved 1/4 cup salad dressing mixture.
Nutritional info per serving (according to source)
total fat - 27g
saturated - 5g
Total Carbs - 15g
dietary fiber - 4g
sugars - 6g
Protein - 30g
STOVE TOP AND BROILING TIP - To cook vegetables on the stove top and broil
chicken, cook vegetables in dressing mixture in covered 12-inch skillet over
medium-low heat for 15 to 20 minutes, stirring occasionally. Place chicken
on broiler pan; broil 4 to 6 inches from heat for 12 to 16 minutes, brushing
with reserved dressing mixture from skillet once or twice.
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