It’s always hard to say good bye to summer, so I wanted to make them some of their favorite dinners this first week.
Cut Chicken breasts into one inch strips (or you can use chicken tenders, already the right size, but a little more expensive). Cover and simmer over medium-low heat until chicken is cooked through and rice is tender – about 5 minutes.

Sometimes I cut the chicken strips and the bacon in half lengthwise to make smaller strips and more of them if desired. Place chicken strips on the baking sheet, tucking ends of bacon under each piece to hold in place (or you can use a toothpick to secure them but I find it isn’t really necessary).

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