5 slices bacon
10 oz. pkg. frozen brussel sprouts
3 whole medium chicken breasts
1 sm. onion, chopped (1/4 c.)
3 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. dried basil, crushed
1/8 tsp. pepper
2 med. tomatoes, sliced and quartered

1. In skillet, cook bacon crisp; drain, reserving drippings in skillet. Crumble bacon and set aside. Meanwhile, run hot water over frozen brussel sprouts in colander till separated; drain and cut in halves. Set aside.

2. Remove skin from chicken breasts; cut in lengthwise pieces. Remove bones. Season with salt and pepper.

3. In reserve drippings in skillet, cook chicken strips and chopped onion over medium high heat for 4 to 5 minutes or until chicken is done.

4. Stir in brussel sprouts, lemon juice, 1/2 teaspoon salt, basil and 1/8 teaspoon pepper. Reduce temperature to medium low. Cover and cook for 6 minutes. Stir in tomatoes and crumble bacon. Cook covered 1 to 2 minutes. Serves 3 to 4. Optional: Other vegetables may be added with this recipe. Pea pods, zucchini and water chestnuts, etc.