Dutch Oven Chicken and Vegetables

1 lb. bacon
Chicken breasts (1/4 lb. per person)
1 potato per person
1 carrot per person
1/4 onion per person
1 green pepper (if desired)
1 lb. grated cheddar cheese
Seasoned salt
Pepper


Fry bacon in dutch oven until crisp.  Remove and place on paper towel to drain.  Coat chicken with seasoned flour and place in dutch oven to brown in bacon grease.  Brown on both sides.  Add chunked potatoes, carrots, onions and green peppers.  Salt and pepper well.  Place lid on dutch oven and cook for approximately 50 minutes to 1 hour.  When carrots are tender, break up cooked bacon into small pieces and sprinkle on top.  Sprinkle a generous portion of grated cheese on top and replace lid on dutch oven.  Let cook for about 5-10 minutes, or until cheese has melted down through vegetables.

Mom