Chicken & Bacon Florentine

Just made this delicious & easy chicken dinner.  Forgot how good it taste.  It is relatively easy to make and has that familiar Italian flavor.

Chicken & Bacon Florentine

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6 slices bacon
½ c. shredded Parmesan cheese
4 boneless, skinless chicken breast halves (about 1 lb) (I used chicken thighs  instead)
½ c. sliced green olives (I used kalamata olives instead)

1 jar tomato & Basil sauce ( or you can use 14 oz can tomato sauce with 1 Tbsp. dry basil)
10 oz. Pkg. Baby spinach leaves
1 clove garlic, finely chopped ( or 1 tsp. garlic powder)

Cook bacon in 12” nonstick skillet over medium-high heat, stirring occasionally, 4 minutes or until crisp. Remove bacon and reserve 2 tablespoons drippings. Mix together cooked bacon and cheese, set aside.

Meanwhile, heat sauce and olives in small saucepan over medium-low heat.

Season chicken with salt and black pepper. Cook chicken in reserved drippings over medium-high heat, turning once, 6 minutes or until chicken is thoroughly cooked. Remove chicken from skillet and keep warm. 

Add spinach and garlic into same skillet and cook, stirring frequently, 2 minutes or until spinach is wilted.


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Evenly spoon heated sauce onto serving plates. Top with spinach, then chicken. Garnish bacon and cheese mixture.

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