Bistro Chicken with Cheese and Bacon
Ingredients
2 teaspoons canola oil
3 cups fresh mushrooms sliced
1 onion chopped
15 ounces canned stewed tomatoes undrained
¼ cup Zesty Italian dressing
1 tablespoon tomato paste
4 small boneless chicken breasts
1 cup shredded mozzarella cheese
2 slices bacon cooked and crumbled
Directions
Start by heating the canola oil in a large non-stick skillet over medium-high heat.
Add the sliced mushrooms and chopped onion to the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to soften and brown slightly.
Stir in the undrained canned stewed tomatoes, Zesty Italian dressing, and tomato paste to the skillet.
Season the chicken breasts on both sides with the salt and pepper. Place the chicken breasts in the skillet, making sure they’re nestled into the sauce. Cover the skillet, reduce the heat to medium-low, and let everything simmer for 12 minutes. Check that the chicken is cooked through before moving on to the next step.
Once the chicken is done, sprinkle the shredded mozzarella cheese and crumbled bacon over the top. Continue to simmer, uncovered this time, for an additional 5 minutes or until the cheese is melted and bubbly.
Add the parsley, if using.
