Put two skillets on at medium high and add about 2 tablespoons of EVOO each.. Let's get the starch and the veggie going. Cut the potatoes in half lengthwise then slice the halves into about 3/8" slices and put them in their skillet. Pinch of salt, pinch of pepper. Cut the onion into about 3/8" strips and cut any of the larger broccoli florets in half through the stem. Toss the potatoes and add the onion and broccoli. Another pinch of salt and pepper. TOSS IT occasionally as it cooks. When the chicken tenders are ready to serve the potatoes and veggies will be done.

Lightly salt, pepper and garlic powder the chicken tenders and put them in their skillet. Cook for 3-4 minutes a side until they are firm to a poke or the juices are running clear or the internal temperature reads 165°F on a meat thermometer.

While the chicken is cooking lay out the bacon strips onto two layers of paper towels and top them with another two layers. Put them in the microwave for four minutes.

When the chicken tenders are done lay strips of bacon on them and then top with some slices of cheese. I used mozzarella but I'm sure any cheese will work just fine.

Put the pan under the broiler for a couple of minutes or until the cheese is melted the way YOU want it. Then enjoy your Chicken Tenders Topped with Bacon and Mozzarella.