1 boneless skinless Chicken Breast
2 tsp. Barbeque Sauce (she recommends Bull’s Eye)
2 slices of well crisped Bacon
1/4 C. mixture of Monterey Jack and Sharp Cheddar Cheese
Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.
