Creamy Chicken with Spinach Bacon and Sun-dried Tomatoes

 This Creamy Chicken with Spinach Bacon and Sun-dried Tomatoes recipe took a little bit of time, like an hour and many pots and pans, but it was worth it in the end. 

First I cooked the bacon and the chicken, one reason I could cook the bacon pretty fast and use the bacon grease to cook the chicken in instead of olive oil. When the bacon was done I let it cool then crumbled and set aside. 

Always keep a close watch on your chickens temperature as it needs to read 165 degrees in the largest part. 

While the chicken cooked I made a roux with just one tablespoon of butter and flour mixing it with half and half until thickened. Pour that into a large skillet I added in an entire package of spinach and a complete jar of Sun-dried tomatoes minus the oil, of course. I added a tablespoon of basil and parsley, then added salt and pepper to my taste. Keep the temperature low or turn off until the chicken is ready. Once done I sliced the chicken breasts and placed it on top of the spinach mixture, topped with the bacon crumbles and reheated until warm. 

I selected orzo as my side dish. You could use any starch for this dish: mashed potatoes, rice or pasta. Just add a salad and your favorite beverage for a wonderful meal. 

The meal I prepared would serve 2-4, 2 if both of you would eat a large chicken breast. I will probably eat this in 4 meals myself. 

Ingredients: 

2 large chicken breasts 

4 strips of bacon, crumbled 

10oz package of baby spinach 

7oz jar of sun-dried tomatoes 

16oz half and half

1 tablespoon butter 

1 tablespoon flour 

1 tablespoon dried basil 

1 tablespoon dried parsley 

Salt and pepper, to taste 

Directions: above