Oh, and if you are reading, this is VERY similar to my BBQ Cheddar Bacon Chicken except for the different cheese type and the addition of Rotel. Try both!
3 net carbs per serving
4 boneless, skinless chicken breasts
1/4 cup low carb bar-b-que sauce (I used Kraft Light)
1/4 cup real bacon bits
1 cup colby and jack cheese, shredded (I didn't have so used cheddar)
1 14 oz. can Rotel tomatoes, drained (some store brands are lower carb than Rotel, check labels)
1 sliced green onion
Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper (no salt, toppings are salty enough). Grill or pan fry chicken until no long pink and place on baking sheet covered with foil (or casserole dish). Top each chicken breast with one TBSP bar-b-que sauce, 1/4 cup cheese, 1/4 cup tomatoes, one tablespoon of bacon bits, and green onions. Place in oven and bake until cheese is melted (about 5 minutes).