CHICKEN WITH SUN-DRIED TOMATOES, SPINACH, PARMESAN AND BACON FIREBARNS
4 chicken breasts
-150 g. coarsely chopped sun-dried tomatoes
-1 cup of spinach
-1 tbsp. finely chopped garlic
-1 cup of white wine
-1 cup of cooking cream
3/4 cup of chicken broth
3/4 cup parmesan cheese
-2 tbsp of Firebarns Bacon
4 slices bacon, cooked and crumbled
Olive oil for cooking
Fresh basil to serve
Salt and pepper to taste
In a skillet, cook the chicken breasts in olive oil until nicely grilled and colored on both sides. Remove from pan and set aside.
In the same skillet over medium high heat, add a drizzle of olive oil, garlic, sun-dried tomatoes and spinach. Cook for about 2 minutes until the spinach has wilted. Then add the white wine, Firebarns Bacon, chicken stock, cream and Parmesan cheese. Add salt and pepper, mix well and continue cooking for about 2 minutes.
Add the chicken breasts to the mixture and simmer over medium heat for about 20 minutes or until the sauce is reduced by half and the chicken is the right internal temperature (165F).
Sprinkle with bacon and basil and serve with pasta, rice or just a baguette.