- 4 boneless, skinless chicken breasts
- 1/4 c. bar-b-que sauce ( I use Bull’s Eye)
- 1/4 c. real bacon bits
- 1 c. colby and jack cheese, shredded
- 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
- sliced green onions
Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).
***This is the first time we marinated the chicken breasts before cooking and they were great. You don’t have to though. Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (We only marinade about a half hour or the meat gets too salty for us.)
BUTTER-PECAN SWEET POTATOES
- 8 medium sweet potatoes (5 lbs.), or one per person
- olive oil
- course salt
- 2 T. butter, cut into small pieces
- 2 T. light brown sugar
- 1/3 c. pecan pieces
- 1/8 tsp. cayenne pepper
Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil (we brush it on both sides); season with salt.
Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25-30 minutes.
Sprinkle with butter, brown sugar, pecan pieces and cayenne pepper, dividing evenly. Bake until sugar is carmelized and hard, about 10 minutes. Toss gently; serve immediately. Serves 8.
***I got this recipe from the Martha Stewart website. I used to only make it for holidays, but we love it so much we make it more often. I double the topping ingredients when I make it.