Chicken and Dumplings in Green Salsa

Ingredients

• 6 slices oscar mayer bacon chopped
• 10.5 oz chicken broth canned
• 0.5 lb corn masa dough prepared
• 0.3 cup cilantro leaves fresh chopped
• 16 oz salsa green
• 0.5 cup cheddar cheese shredded kraft
• 3 lb meat from a rotisserie chicken whole

Equipment

• frying pan
• paper towels
• slotted spoon
• dutch oven

Directions

1. Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp.
2. Remove bacon from pan with slotted spoon; drain on paper towels.
3. Remove drippings from pan; reserve 1 Tbsp. drippings for later use.
4. Add chicken, in batches, to pan; cook 3 min. on each side or until browned on both sides. Return all chicken to pan. Stir in salsa and broth. Bring to boil; cover. Simmer on medium-low heat 15 min. Meanwhile, mix masa dough, cheese and reserved bacon drippings; shape into 18 balls, using about 1 Tbsp. dough for each.
5. Add dough balls to chicken mixture; cook 5 to 8 min. or until dumplings and chicken are done (165F).
6. Remove from heat. Stir in bacon and cilantro.