Creamy BLT Chicken

 

4 chicken breasts

6 slices of Certified thick cut bacon

3 garlic cloves, minced

8 oz. cream cheese

3/4 C. milk

2 T. stone ground mustard

1 T. fresh lemon juice

1 T. ranch seasoning

1 tsp.. black pepper

2 tsp. salt

2 1/2 C.. baby spinach

2 C. cherry tomatoes, halved

1 T. chives, minced

 

Cook the bacon in a skillet over medium heat. Place the bacon in the skillet while it is still cold. This will help render as much of the bacon fat as possible. While the bacon is cooking, season each chicken breast with salt, pepper and ranch seasoning. Remove the bacon from the skillet when it’s finished cooking and remove all but 2 T. of the bacon fat from the skillet. You can toss the rest or save it for another recipe! Add the chicken breasts to the skillet. Cook for 5 minutes, then flip. Grab a bowl while the chicken is cooking and add the cream cheese, mustard, lemon juice and milk. Whisk together and set aside. Remove the chicken when it has reached an internal temperature of 165°F. Add the garlic and cook for 30 seconds. Add the cream cheese mixture to the pan. Use a wooden spatula to scrape up all the flavor on the bottom of the pan. Bring the mixture to a boil, then add the spinach and tomato. Let boil until the spinach is wilted and reduces in size, about 2 minutes. Add the chopped bacon and mix. Place the chicken breasts back into the skillet and remove from the heat. Top with extra bacon crumbles and minced chives. To serve, present this dish in the skillet and serve family-style! Serve over rice, pasta or devour on its own. Enjoy!