4 frozen boneless, skinless chicken breasts (about 1 1/4 lb, thawed)
Zest of 1 lemon
4 slices bacon, cut into small pieces
1/3 cup Italian-style bread crumbs
1 (10.75-oz) can reduced-fat, reduced-sodium condensed cream of celery soup
1/2 cup reduced-fat milk
2 tablespoons Dijon mustard
1/2 cup shredded Cheddar cheese
1/4 cup zesty Italian salad dressing
1 (8-oz) package fresh French green beans
1/3 cup pitted kalamata olives, coarsely chopped
•Thaw chicken following package instructions (or in microwave).
•Preheat oven to 400°F. Coat 13- x 9-inch baking dish with spray.
•Zest/grate lemon peel (no white; 1 tablespoon).
•Cut bacon; place in large sauté pan (wash hands).
1.Place bread crumbs in shallow bowl. Coat both sides of chicken and place in baking dish (wash hands). Bake 20 minutes or until chicken is 165°F.
2.Cook bacon on medium until brown and crisp; drain on paper towels. Set pan off heat and remove all but 1 tablespoon bacon drippings.
3.Combine soup, milk, and mustard until well blended. Pour over chicken; sprinkle with cheese and bacon. Bake 5 minutes or until cheese melts and sauce is bubbly.
4.Heat reserved bacon drippings and dressing on medium-high for 1-2 minutes or until hot. Add green beans; cook 3-5 minutes or until crisp-tender. Chop olives and stir into beans with lemon zest. Serve.
First Coast News