STYLETHREAD -- LET'S TALK SHOP!

I made this last night and it was so tasty and really quick to make.  I think next time though I will just grill up the chickens on the george foreman grill because it might be quicker than on the stove top.  Also if you can find a half size can of rotel (or just diced tomatoes and green chilies half size) it might be better because my 10oz can was too much but I just piled it on because I didn't want to waste and am trying to learn to eat tomatoes.

Monterey Chicken
Points: 6   Servings: 4

4 (5 oz.) Boneless Skinless Chicken Breasts
1/4 Cup Barbecue Sauce
1/4 Cup Hormel Real Bacon Bits
1 Cup 2% Colby and Monterey Jack Shredded Cheese*
1 (14 oz.) Can Rotel (Diced Tomatoes with Green Chilies), drained
Sliced Green Onions
Pepper

Preheat oven to 400 degrees. Pound out the chicken breasts to flatten. Season each with a little pepper.
Cook the chicken in a skillet sprayed with non-stick cooking spray over medium-low heat until no longer pink. Place each breast onto a baking sheet and top each breast with 1 tablespoon of barbeque sauce, 1/4 cup cheese, 1/4 cup tomatoes, green onions and 1 tablespoon of bacon bits.
Place into the oven and bake until the cheese has melted (about 5 minutes).