Looking at farmers market potatoes and peppers, I wanted a dish that used them both. This skillet was super tasty and a unique dish for dinner. It reminded me of a skillet breakfast, but uses chicken rather than eggs.
Cheddar Chicken and Potatoes - Adapted from Kraft Foods
4 slices bacon
4 chicken breasts (or 6-8 chicken tenders)
2 C diced potatoes
2 C diced bell peppers (green, red)
1/2 medium onion, diced
salt and pepper, to taste
4 oz. extra sharp cheddar (or Colby Jack) cheese, shredded
Cook bacon in the skillet over medium heat until bacon is crunchy.
Remove bacon from skillet and place on a paper towel to de-grease. Then, remove almost all of the grease from the pan (less about 1 tsp.).
Chop and prepare the potatoes, onion and peppers.
Saute the peppers, potatoes and onions in the 1 tsp. bacon grease for about 7 minutes. Season with salt and pepper, to taste.
Remove veggies from skillet and set aside.
If the skillet still contains grease, then just add the chicken. If not, add a few dribbles of bacon grease to aid in cooking the chicken.
Cook chicken over medium heat until juices run clear.
When chicken is cooked, return potatoes to the pan, and continue cooking potatoes/onions/peppers until crisp/tender. Then, crumple cooked bacon and add to the skillet. Stir to combine.
Sprinkle with cheese, and cover until cheese is melted.
Remove from heat and serve warm.
This post is linked to In-Season Swap: Potatoes, Ingredient Spotlight, URS