4 boneless, skinless chicken breasts
3 slices bacon
3 tbsp. flour
3/4 tsp. salt
2 med. sized potatoes, thinly sliced
2 (14 1/2 - 16 oz.) cans stewed tomatoes
1 (12 oz.) can whole kernel corn
1 (10 oz.) pkg. frozen Fordhook lima beans
1 chicken flavor bouillon cube or env.

In 8 quart Dutch oven over medium heat, cook bacon until browned. Remove bacon to paper towel to drain. Cut chicken into bite sized pieces. Combine flour and salt; coat chicken with flour mixture. In drippings, cook chicken until browned. Add potatoes, tomatoes, corn, lima beans, bouillon, and 3 cups hot water over high heat; heat to boiling. Reduce heat to medium; cover and cook 20 minutes or until chicken and vegetables are tender. Sprinkle with bacon. Makes 6 servings. About 285 calories per serving.