4 skinless, boneless chicken breast halves
4 skinless, boneless chicken breast halves
3 tablespoons olive oil
2 tablespoons dried minced onion
1 teaspoon prepared horseradish
2 cups shredded Cheddar cheese
2 cups shredded Swiss cheese
1 cup shredded Monterey Jack cheese
5 slices bacon
Place chicken pieces in the bottom of a medium saucepan with hot water and turn to coat. Cover and refrigerate about 1 hour.
Heat olive oil in a small, heavy skillet over medium heat. Mix with chicken and saute until golden brown, about 5 minutes. Remove chicken pieces from skillet and place in a large bowl.
In a large bowl combine olive oil, onion and horseradish. Stir in cheese, cut into strips, then stir in cheese pieces.
Place bacon in a large, deep skillet with sides of chicken. Cook over medium high heat until crisp, about 5 minutes. Place steamer potatoes with bacon strips in the skillet and cook about 5 minutes, or until bacon is crispy.
Stir chicken into skillet; cook about 3 minutes, or until chicken is cooked down. Serve with rolled steak or chicken and cheese.