Skillet BBQ Chicken and Shredded Brussels Sprouts w/Pancetta and Walnuts

Skillet BBQ Chicken
4 skinless,boneless chicken breast halves
3 garlic cloves, minced
1 T. Mrs. Dash salt-free southwest chipotle
1/4 t. kosher salt
1 T. olive oil
1/2 c BBQ sauce of choice
1/4 c. water

Pound chicken to 1/2 inch thick. Rub with garlic and then sprinkle with salt and Mrs. Dash.
Heat oil in a large skillet over medium heat. Add chicken and cook 4-5 minutes on each side. Add BBQ sauce and water. Cook for 3-4 more minutes or until chicken is cooked thru.



Shredded Brussels Sprouts with Pancetta and Walnuts

1 T. brown sugar
2 T. cider vinegar
2 ounces thinly slice Pancetta
1 lb Brussels sprouts, thinly sliced
2 T. chopped toasted walnuts
1/4 t. black pepper

Combine sugar and vinegar in a small bowl.
Cook pancetta in a large skillet until crisp. Remove from pan and reserve drippings in pan. Add Brussels sprouts to the hot drippings in the pan, saute for 4 minutes. Remove from heat, pour in vinegar mix. Top with walnuts and pancetta and black pepper. Serve hot!