½cupfinely chopped yellow onionabout ½ a small onion
1cupdiced red bell pepperabout 1 small pepper
1/2cupdiced poblano Pepperabout 1 small pepper
1cupbottled BBQ Sauce
1 ½cupshredded cheddar cheese
16ouncesfrozen tater tots
1tablespoonchopped fresh parsleyfor garnish
Preheat oven to 425 degrees.
Prepare the chicken breasts: Place the chicken breasts on a cutting board and cover with plastic wrap. Pound the chicken with a meat mallet until each piece is of even thickness, about 1 - 1 1/2 inch thick. Season both sides of the chicken with salt and pepper (a few pinches of each).
Cook the bacon over medium heat until crispy. Remove the bacon, reserving the fat, and transfer to a plate lined with paper towels. Drain off some of the fat, leaving about 1 tablespoon in the pan. Add the chicken breasts to the pan and cook through, about 8-10 minutes. Remove the chicken from the pan and set aside.
Add the onion, garlic, and peppers to the pan. Cook them until the soften, about five minutes. While the veggies are cooking, shred the chicken.
Add the chicken stock to the pan with the veggies and bring it to a boil. Scrape all the browned bits off the bottom of the pan. Add the oregano and salt and stir. Sprinkle the flour over the top of the veggies and stir until the mixture thickens. Add the shredded chicken to the pan and stir it all to combine.
Add the BBQ sauce to the pan and stir to combine. Turn the heat off and top the BBQ chicken with the shredded cheese. Top the cheese with the frozen tater tots. Sprinkle the crispy bacon over the top.
Transfer the skillet to the oven and bake for 20-25 minutes, or until the dish is bubbling and the tater tots are hot and baked through. Garnish with chopped parsley before serving.