Ingredients:
4 Boneless, skinless chicken breasts
4 slices of bacon
1 (8-oze) package fresh French Green Beans
1 Tbls Lemon Zest (no white)
1/2 C Shredded Cheddar Cheese
1 (10.75-oz) can reduced fat, reduced sodium condensed cream of celery soup
1/4 C Zesty Italian Salad Dressing
1/3 C Pitted Kalamata Olives
1/2 C reduced fat Milk
2 Tbls Dijon Mustard
1/3 C Italian style bread crumbs
Directions:
Place bread crumbs in shallow bowl. Coat both sides of chicken and place in baking dish. Bake 20 minutes or until chicken is 165 degrees F.
Cook bacon on medium until brown and crisp; drain on paper towels. Set pan off head and remove all but 1 Tablespoon bacon drippings.
Combine soup, milk and mustard until well blended. Pour over chicken; sprinkle with cheese and bacone. Bake 5 minutes or until cheese melts and sauce is bubbly.
Heat reserved bacon droppings and dressing on medium-high for 1-2 minutes or until hot. Add green beans; cook 3-5 minutes or until crisp tender.
Chop olives and stir into beans with lemon zest.
Add your own favorite side salad and Enjoy!!
Serves 4
Calories per serving 430, Fat 20 g, Chol 200mg, Sodium 1500mg, Carb 24g, Fiber 3 g, Protein 38g, Vit A 15%, Calcium 25%, Iron 10% (side salad nutritional info not included)
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