Ingredients
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4 Chicken Breasts
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4-6 strips Bacon
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4 Garlic Cloves
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1 Onionor 3-4 shallots
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3 Tomatoes
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1 cup Fresh Spinach
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1 cup Chicken Stock
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1/2 cup Cream
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6 oz (170g) Fresh Mozzarella Cheese
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1 tsp Paprika
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1 tsp chopped Fresh Thyme
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2 Tbsp chopped Fresh Basil
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1 Tbsp chopped Fresh Parsely
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1/2 tsp, or to taste Cayenne Pepper
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to taste Salt
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to taste Black Pepper
Directions
Steps
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1
Done
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Make the BaconIn a large pan, sizzle the bacon on the stove until cooked. Remove, chop and set aside. Keep the bacon drippings in the pan for the chicken. |
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2
Done
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SAUTÉ THE CHICKENPat the chicken breasts dry. Season with salt. Sauté on medium-high heat in the same pan with the bacon drippings, about 5 minutes on each side. (Inside temperature should be 165°F / 73.8°C). Don't move or flip the chicken around, otherwise the crust will not be crispy. Remove and set aside to rest. |
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3
Done
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Make the Creamy Cheese SaucePeel and mince the garlic. Peel and dice the onion. Sauté on medium heat in the same pan. You may wish to add 1 Tbsp of oil or butter. Chop the tomatoes and add. Add the chicken stock and stir well. Once the chicken stock is hot, add the fresh mozzarella cheese - you can shred it or dice it up. Stir well. Once the cheese is melted, add the cream, spinach leaves and all the herbs and spices. Stir well and let simmer for a good 5 minutes. Add the chicken to the pan to soak in all the goodness. Serve over rice. |
