1 pound boneless skinless chicken breasts, sliced thin
3 Tablespoon olive oil
6 slices of thick cut bacon, cooked and chopped
4-6 slices of deli sliced Mozzarella cheese
1 cup heavy cream
1/2 teaspoon of black pepper
Salt to taste
1/2 cup chicken broth
1 teaspoon garlic powder
1 teaspoon fresh parsley
3/4 cup freshly grated Parmesan cheese
1 cup fresh spinach, chopped
1/2 cup sun dried tomatoes
In a large skillet, cook your thick bacon, remove from pan, drain reserving about one tablespoon of bacon fat.
Chop the bacon and set aside.
In that same large skillet add the olive oil to the one Tablespoon of bacon fat
Place your thin sliced pieces of chicken in the skillet and cook on a medium to high heat for roughly 4 minutes on each side OR until browned lightly on each side and cooked all the way through (NO PINK)
Remove fully cooked chicken from your skillet, and set aside.
In the same skillet, add in the heavy cream, chicken broth, garlic powder, parsley, salt, pepper and parmesan cheese.
Whisk over medium/high heat until ii begins to thicken.
Add in your spinach and sun-dried tomatoes and allow it to simmer until the spinach starts to wilt.
Turn the heat on low
Next add in the chicken one at a time into the pan, lightly coat with the sauce and place the sliced mozzarella cheese over each chicken piece and sprinkled the cooked bacon.
Cover for about one minute until the cheese completely melts.
Serve over pasta of your choice,