CHICKEN SUCCOTASH STEW

3 slices bacon, cut into 1-inch pieces

4 boneless, skinless chicken breasts

3 Tbsp. All-purpose flour

¾ tsp. Salt

2 medium-sized red potatoes, thinly sliced

2 14 ¼ -16 oz cans stewed tomatoes

1 12-oz. Can whole kernel corn

1 10 oz. Package frozen fordhook lima beans

1 chicken-flavor bouillon cube

1.     In 8-quart Dutch oven over medium-high heat, cook bacon until browned.  Remove bacon to paper towels to drain.  Spoon off all but 1 tbsp. Bacon drippings.

2.     Cut chicken into bit-sized pieces.  Combine flour and salt; coat chicken with flour mixture.  In drippings, cook chicken until browned.

3.     Add potatoes, tomatoes, corn, lima beans, bouillon and 3 cups  hot water over high heat.  Heat to boiling. Reduce heat to medium; cover and cook 10 minutes or until chicken and vegetables are tender.  Sprinkle with bacon.  Makes 6 servings.  About 285 calories per serving.