CHICKEN AND BACON
“POTATO” SKILLET DISH
So many delicious vegetables and lots of protein and did I
mention lots of molten Monterey
1.3 lbs cauliflower,
cut into (590 g)
small florets
6
strips bacon
2
tbsp bacon fat (30 mL)
4
cups diced cooked chicken (1 L)
(use a rotisserie chicken)
1
tsp seasoning salt (5 mL)
1/2 tsp
black pepper (2 mL)
1
small onion, chopped
1
red bell pepper, diced
1
small green bell pepper, diced
3
oz cream cheese (90 g)
Seasoning salt,
to taste
2
cups grated Monterey Jack cheese (500 mL)
Garnish:
Sour
cream
Reserved
green bell pepper, diced, OR
chopped green onions
In pot of boiling water, cook cauliflower until
soft. Cook bacon the way you usually do
(I use a bacon tray in the microwave oven) and reserve the bacon fat. When cool, using kitchen scissors, cut bacon
into small pieces. Set aside.
In large skillet in 1 tbsp (15 mL) bacon fat, stir-fry
chicken over medium heat and sprinkle with seasoning salt and black pepper. Stir-fry until chicken looks more golden
brown. Set aside.
In large skillet in remaining bacon fat, fry onions
and peppers (reserve some of the green pepper for garnish, if desired) until
soft. Add cream cheese broken up into
bits. Stir in cauliflower and cook 2 to
3 minutes, tossing gently until cauliflower turns more golden. Add seasoning salt, to
taste, if desired. Spread chicken over top and sprinkle with grated Monterey Jack
cheese. Cover skillet
with lid until cheese melts. Sprinkle with bacon bits. Serve with sour cream and diced green pepper.
Yield: 6 servings
1
serving
466.2
calories
47.0
g protein
26.2
g fat
2.6 g fiber
7.5
g net carbs
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