BLT Chicken Skillet Recipe

Name: BLT Chicken Skillet
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tsp (10 mL) canola oil; 4 (about 1 lb/ 454 g) boneless, skinless chicken breast; 2 cloves garlic, minced; 1 can (284 mL) CAMPBELL'S® Condensed Cream of Bacon Soup; 1 3/4 cups (435 mL) 1% milk; 2 tsp (10 mL) lemon juice; 1 tsp (5 mL) Dijon-style mustard; 1/2 tsp (3 mL) ground pepper (optional); 3/4 cup (185 mL) long-grain white or brown rice (8- to 10-minute quick-cooking variety); 3 cups (750 mL) fresh baby spinach; 2 cups (500 mL) grape or cherry tomatoes, halved; 1/3 cup (80 mL) cooked crumbled bacon (3 slices)

Ingredients

2 tsp (10 mL) canola oil
4 (about 1 lb/ 454 g) boneless, skinless chicken breast
2 cloves garlic, minced
1 can (284 mL) CAMPBELL'S® Condensed Cream of Bacon Soup
1 3/4 cups (435 mL) 1% milk
2 tsp (10 mL) lemon juice
1 tsp (5 mL) Dijon-style mustard
1/2 tsp (3 mL) ground pepper (optional)
3/4 cup (185 mL) long-grain white or brown rice (8- to 10-minute quick-cooking variety)
3 cups (750 mL) fresh baby spinach
2 cups (500 mL) grape or cherry tomatoes, halved
1/3 cup (80 mL) cooked crumbled bacon (3 slices)

PREP TIME 5m	COOK TIME 25m	TOTAL TIME 30m
YIELD 4 servings

Instructions

Heat oil in large nonstick skillet over medium-high heat. Cook chicken 4 minutes per side until cooked through. Transfer to a plate and keep warm. Reduce the heat to medium-low.
Stir in garlic; cook, stirring 30 seconds until fragrant. Stir in soup, milk, lemon juice, mustard and pepper, optional; bring to a simmer, stirring often. Stir in rice. Simmer, covered, stirring occasionally for 10 minutes.
Add spinach and half of the tomatoes. Cook, covered, stirring occasionally for 5 minutes until spinach is wilted and rice is tender. Remove from heat; let stand, covered, for 2 minutes, until liquid is absorbed.
Top rice mixture with chicken and sprinkle with the remaining tomatoes and the bacon.

Dinner