Chicken BLT Skillet

Tips

• Try this foil packet grilled version!  Heat grill to medium.  Mix 1 can Condensed Cream of Mushroom Soup, 3/4 cup uncooked instant white rice,  1/2 cup water, 1 teaspoon Dijon mustard and 1/2 teaspoon garlic powder.  Tear 4 (12x18-inch) pieces of heavy-duty foil.  Layer the following in the center of each: 1/2 cup rice mixture, 1/2 cup baby spinach, 1 thin-sliced boneless chicken breast, 1/4 cup quartered grape tomatoes and 1 tablespoon crumbled cooked bacon.  Drizzle each with 1 teaspoon lemon juice and fold up into packets.  Grill for 15 minutes.  Remove and let stand for 5 minutes before opening.

Step 1

Cook the bacon in a 12-inch nonstick skillet over medium heat until crisp.  Remove the bacon from the skillet.  Drain and crumble the bacon.  Reserve 1 1/2 tablespoons drippings in the skillet and pour off any remaining drippings.

Step 2

Season the chicken with salt and pepper.  Heat the reserved drippings in the skillet over medium-high heat.  Add the chicken and cook for 4 minutes (make sure the skillet is hot before adding the chicken to prevent sticking).  Turn the chicken over and cook for 4 minutes or until well browned and cooked through.  Remove the chicken from the skillet, cover and keep warm.

Step 3

Reduce the heat to medium.  Add the garlic and cook and stir for 30 seconds.  Add the soup, milk, lemon juice and mustard and heat to a boil.  Stir in the rice.  Reduce the heat to low.  Cover and cook for 10 minutes.  Stir in the spinach and half the tomatoes.  Cover and cook for 5 minutes or until the rice is tender.

Step 4

Season the rice mixture to taste.  Serve the chicken over the rice mixture, sprinkled with the remaining tomatoes and the crumbled bacon.