CREAMY SAUCE, BACON AND SWISS CHEESE SMOTHERED CHICKEN BREASTS

CREAMY SAUCE, BACON AND SWISS CHEESE SMOTHERED CHICKEN BREASTS

The bacon and the sauce make for really juicy, moist, tender chicken breasts with tons of flavor.  It is wonderful to be home again after our trip to Orlando, Florida.  It is an amazing place to say the very least.  The infrastructure such as roads, highways and byways, buildings, hotels, homes and restaurants is beyond amazing!  It was almost overwhelming in some ways.  Never in all my life have I seen so many restaurants all in one area and most of them were "all-you-can-eat" buffets. My daughter-in-law had never seen so much food!  She has very simple tastes (and she is picky) and stuck to what she knows.  Ian is horribly unable to handle buffets and sometimes ate until I think he was about to "pop"!  I also left most evenings a bit too uncomfortably full.  Wow, I don't think I could do that for more than one week. The shopping was absolutely delightful.  It was great to go to Walmart again.  I'm happy to be back into my normal routine though.  We are getting Low-Carbing Among Friends' , Volume 4, ready for hopefully October launch this year.  Look forward to a fabulous new book - this time the book will be organized by category and not by author, although you will know which author created which recipe as his/her name will be with the recipe.  We have a couple of brand new authors joining us - Karen Sorenson, an engineer by day and a cook by night and DJ Foodie, a fabulous chef trained by some of the very best in the business!

4 large chicken breasts

Seasoning salt, to taste

6 slices bacon

8 slices Swiss cheese

Creamy Sauce:

¹/₄  cup mayonnaise (60 mL)

1 tbsp tomato paste (15 mL)

¹/₄  tsp onion salt (1 mL)

¹/₄  tsp dried parsley (1 mL)

Preheat oven to 350°F (180°C).  Wash chicken breasts, pat dry with paper towels and remove any large pieces of fat or bits of bone.  Sprinkle both sides with seasoning salt.

In 2 frying pans over medium high heat in hot oil, divided between pans, sear chicken breasts on both sides until turning golden in spots, about 6 minutes.  Place in 9 x 13-inch (2 L) casserole dish.  Cover each breast with a generous tbsp (15 mL) Creamy Sauce.

Creamy Sauce:  In small bowl, combine mayonnaise, tomato paste, onion salt and parsley.

Cut bacon slices into bits (you can do this by cutting through all the bacon slices at once with a pair of kitchen scissors or a large, sharp, serrated knife).  Arrange bacon bits on top of Creamy Sauce on each breast.  Bake uncovered 30 minutes and then top each chicken breast with two slices of Swiss cheese.  Bake another 10 minutes until cheese has melted and top is golden brown.  Remove from heat.  Let rest 3 minutes and serve.

Yield:  4 to 6 servings

1 serving

390.2/260.1 calories

42.9/28.6 g protein

22.2/14.8 g fat

2.0.1.4 g carbs