Thursday was one of those days where I had actually thawed chicken for dinner, but been so busy with other things, that I hadn’t given much thought to what I would do with it. When I did get around to making supper, my crew was already near to expiring from hunger. “When is supper?” “What is supper?” “How long before supper?” “Is it supper, yet?” Not wanting to risk an uprising, I calmly stated, “About half an hour.” What? Am I nuts!??!! Clearly, I should have thought that statement through! Oh well, now I was committed. Here we go! (It’s actually took me about 45 minutes, but that’s because I took pictures. You can just cook. It’s gonna be fine.)
You’re only going to need a few items from the pantry and garden and you’ll be able to set this delicious, and really quite beautiful meal on the table. It’s simple and everyone will be looking for the restaurant chef you have hidden in the broom closet! Enjoy!
- 8 boneless, skinless chicken breasts
- ¼ cup butter
- salt and pepper, to taste
- ¼ cup barbecue sauce, use your family's favorite
- 1½ cups Monterey Jack cheese, grated
- ½ cup bacon, fried and coarsely chopped
- 1 jalapeno, minced (Remove seeds and veins.)
- 2 large tomatoes, diced
- 3 green onions, thinly sliced
- 6-8 russet potatoes
- 1 Tablespoon olive oil
- salt, to taste
- Melt butter in heavy skillet over medium high heat.
- Carefully add the chicken pieces to the hot butter and salt and pepper to taste.
- Allow chicken to brown on that side and then turn to brown the other side.
- Put a lid on the skillet, reduce heat to medium and let chicken finish cooking while you prep the rest of the meal. (20 - 25 minutes)
- Peel potatoes. Slice into eighths, lengthwise.
- Toss the potato wedges in olive oil, coating each slice. Salt, to taste and then bake in a 425 degree oven for 15 - 20 minutes or until potatoes are tender and golden brown.
- While chicken and potatoes finish cooking, gather the chicken topping ingredients. Dice tomatoes and bacon. Mince jalapeno and slice green onions. Shred the cheese.
- When chicken is done cooking, shut the heat off on the burner and brush on a thin layer of barbecue sauce.
- Cover each chicken breast with a layer of shredded Monterey Jack cheese. Then sprinkle with bacon and minced jalapeno. Replace the lid and allow the heat from the food to melt the cheese. (1 or 2 minutes)
- Pull the golden home fries from the oven and get ready to serve your delicious meal.
- To serve the chicken, top each piece with fresh, diced tomatoes and sliced green onion. Add a side of the freshly baked and golden brown home fries. We also ate raw cauliflower with ranch dip. DELISH!
And there you go! A fabulously, flavorful and gorgeous dinner in just about 30 minutes! Hope you love it as much as we did!