This is such an easy recipe, yet it takes simple chicken into a new taste. I made with Roasted Asparagus and Mushrooms, and it came out very tasty. You could put this together before you need to bake it as well, I started the chicken and bacon in an iron skillet and finished it in the oven to toast off the tomato on top of the chicken. After that the cheese just melted all over it and who doesn’t like melted cheese!? The left overs made a great sandwich as well, I cut them in half placed them on toasted bread with fresh tomatoes and it went fast!
This came from a Taste of Home Magazine I got
8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese
Place bacon in an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 8-10 minutes or until partially cooked but not crisp. Remove to paper towels to drain.
Place chicken in an ungreased 13-in. x 9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in two bacon strips, arranging bacon in a crisscross.
Bake, uncovered, at 400° for 20-25 minutes or until a meat thermometer reads 170°. Top with cheese; bake 1 minute longer or until melted.