Chicken and Bacon with Sun-Dried Tomato Cream Sauce - Gluten free, low carb, high protein, KETO friendly recipe. Perfect if served with asparagus, spinach, broccoli, brussels sprouts, or green beans!
In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (olive oil or oil reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
Remove sun-dried tomatoes and garlic from the pan, leaving the oil, and add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color) and cook on medium heat for about 5 minutes on each side.
Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, off heat in a skillet, until completely cooked through and no longer pink in the center.
Add 1 cup of heavy cream to the same skillet (from which you removed the chicken and the juices). Bring to boil, add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese, until the cheese melts.
Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
Add back the cooked sun-dried tomatoes and the garlic. Add basil and crushed red pepper - mix to combine.
Add cooked chicken breasts. Top with crumbled cooked bacon. Reheat until warm.