Chicken in Bacon Gravy
read it right, bacon gravy. This recipe will make any Keto diet
follower happy, any bacon lover happy, well, really anyone who loves
tasty food happy. Chock full of the fatty goodness of cheese and bacon,
the chicken finds a happy companion in the heavy and tannic Petite
Sirah or Petit Verdot.
3 chicken breasts
3 Tbsp Mayonnaise
4 Tbsp shredded parmesan cheese
3 slices bacon, fried and crumbled (Reserve 2-3 Tbsp bacon grease)
1/2 cup heavy cream
1 Tbsp cream cheese
1/2 Tsp garlic powder
pinch salt and pepper, to taste
Preheat oven to 400 degrees.
chicken in a baking dish. Spread 1 Tbsp of Mayonnaise in even layer on
top of each chicken breast. Sprinkle each chicken breast with 1 Tbsp of
the parmesan cheese. Place in preheated oven, uncovered, and bake for
40 – 50 minutes until cooked through to a 160 degree internal
Start making the gravy when the chicken has about 10 minutes left.
a skillet, on low heat, warm the bacon grease making sure it does not
get hot enough to sizzle or bubble. Once warmed, whisk in the heavy
cream until combined then add in cream cheese. Stir the cream cheese
until it has incorporated into the cream mixture.
remaining 1 Tbsp of Parmesan and garlic powder whisk until smooth gravy
is produced. Toss, in a bit of bacon crumbles (about a slice and a half
of bacon worth).
Plate chicken once cooked through and
top with 2 to 3 Tbsp of sauce and divide the remaining bacon between
the 3 chicken breasts.
Enjoy with Petite Sirah or Petit Verdot