You 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.

Place 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 temperature.
 
Start making the gravy when the chicken has about 10 minutes left. 

Using 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. 

Add in 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