Place frozen vegetables into a saucepan, cover with water, and bring to a boil. Boil for 3 minutes, drain, and set aside. In a large skillet, cook bacon and minced garlic until bacon is crisp. Flatten the chicken breasts to make them easier to cook, and season with salt and pepper. Add chicken to skillet with bacon and garlic. Cook chicken approximately 5 minutes, turning to brown both sides. Add chicken broth to skillet. Cover and cook over medium low heat for about 12 minutes. Add beans and pepper blend, tomatoes, and Italian dressing into skillet and cook uncovered until the tomatoes are hot, stirring occasionally.