1
medium yellow bell pepper, cut into 1/2-inch pieces
2
medium plum (Roma) tomatoes, cut lengthwise in half, then sliced (about 1 cup)
1/2
cup balsamic vinaigrette dressing or Italian dressing
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Steps
1
In 12-inch nonstick skillet, cook bacon over medium heat 3 to 4 minutes, stirring occasionally, until crisp.
2
Sprinkle both sides of chicken with garlic salt and pepper. Add chicken to bacon in skillet. Cook 3 to 5 minutes or until browned on both sides. Discard excess bacon drippings if necessary.
3
Add water and green beans to skillet. Cover and cook over medium-low heat 8 minutes. Stir in bell pepper. Cover and cook 3 to 5 minutes, turning and stirring vegetables occasionally, until juice of chicken is clear when center of thickest part is cut (170°F).
4
Stir in tomatoes and dressing. Cook uncovered about 2 minutes, stirring occasionally, until tomatoes are thoroughly heated.
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Plum tomatoes are great for this dish because they will hold their shape when cooked briefly and won't add a lot of extra liquid.
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