yields 1 serving
6 slices bacon, chopped
1/2 cup shredded Parmesan cheese (or Asiago cheese)
4 boneless, skinless chicken breast halves (about 1 lb.)
1/2 cup sliced green olives
1 jar tomato & basil pasta sauce
1 bag (9 oz.) baby spinach leaves
1 clove garlic
Cook bacon in 12-inch nonstick skillet over medium-high
heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and
reserve 2 tablespoons drippings. Combine cooked bacon with cheese; set
Season chicken, if desired, with salt and black pepper.
Cook chicken in reserved drippings over medium-high heat, turning once,
then sprinkling with bacon mixture, 6 minutes or until chicken is
thoroughly cooked. Remove chicken from skillet and keep warm. Meanwhile,
heat sauce and olives in small saucepan over medium-low heat.
Add spinach and garlic to same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.
Evenly spoon hot sauce onto serving plates. Top with spinach, then chicken. Garnish, if desired, with additional cheese.
bacon recipe source: Bertolli (@Bertolli)