bacon & cheese smothered garilc chicken

6 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
3 tbsp Extra Virgin Olive Oil
3 serving Bacon, John Morrell, Hardwood Smoked Bacon (2 slices/17g)
6 serving Sargento Cheddar-Mozzarella Thin Slice-Natural Blend
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
1 dash Salt
1 tsp Pepper, black
.5 cup (8 fl oz) Chicken Broth or Bouillon
1 tsp Garlic powder
1 tbsp Parsley, dried
4 tbsp Parmesan Cheese, shredded
1 cup Spinach, fresh

In a large shillet, cook your bacon, remove from pan, drain reserving about one tablespoon of fat.

Chop the bacon and set aside.

In the same skillet add the olive oil and bacon fat.

Cook the chicken until no pink is left.

Remove chicken

Place heavy cream, chicken broth, garlic powder, parsley, salt, pepper and parmesan cheese.

Whisk until thicken

Add spinach and sun-dried tomatoes and simmer until spinach starts to wilt.

Add chicken back to skillet and top with bacon and mozzarell cheese.

Serving Size: 6

Number of Servings: 1

Recipe submitted by SparkPeople user TAOSBURG.