Ingredients:
1 lb. chicken breasts
1 Tbsp. avocado oil mayo
3 Tbsp. shredded Parmesan cheese
3 slices bacon, cooked and crumbled (reserve the fat)
1/2 c. heavy whipping cream
1 Tbsp. cream cheese
1 Tbsp. shredded Parmesan cheese
1/2 tsp. garlic powder
Salt and pepper, to taste
Directions:
Preheat oven to 400 degrees. Rinse and dry the chicken (making sure the chicken is dry otherwise the crust will not adhere).
Using a silicone basting brush, evenly distribute the mayo on top of each breast.
Top with 3 Tbsp. shredded Parmesan cheese and place in prepared baking dish. Bake, uncovered, 40-50 minutes or until chicken is cooked through and the juices run clear.
When the chicken has approximately 10 minutes left in the oven, begin making the sauce.
Using a skillet, warm up the reserved bacon fat over medium-low heat. Do not let it start sizzling or bubbling. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
Add the cream cheese and whisk until smooth. Add Parmesan and garlic powder and whisk until smooth. Toss in some crumbled bacon, making sure to leave enough for garnishing the chicken.
Plate the meal by doing the following: place 1 breast on each plate. Drizzle 2-3 Tbsp.sauce over the chicken. Top with bacon crumbles. Leftover sauce will keep in an airtight container in the refrigerator for 3-4 days.
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