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

In a 10 inch skillet, cook bacon until crisp, drain, reserving drippings in skillet. Crumble bacon and set aside. Meanwhile, run hot water over frozen sprouts in a colander until separated. Drain and halve sprouts. Set aside. Remove skin from chicken and cut breasts in half lengthwise. Remove bones. Cut chicken into 1/2 inch wide strips. Season with salt and pepper. In reserved drippings in the skillet, cook chicken strips and chopped onion over medium-high heat for 4-5 minutes or just until chicken is done. Stir in sprouts, lemon juice, 1/2 teaspoon salt, basil and 1/8 teaspoon pepper. Reduce temperature to medium-low and cook 1-2 minutes more. Serves 4.