Ingredients:

  • 2 large (or 4 small) Boneless, Skinless Chicken Breasts (approx 700g/1.5 lbs)
  • 1 Tbsp (15 ml) Olive Oil
  • 1 tsp (5 ml) Kosher Salt
  • ½ tsp (2.5 ml) Black Pepper, freshly ground
  • 6 slices Streaky Bacon (or Smoked Rashers), diced finely
  • 1 small Brown Onion (or Shallot), finely diced
  • 2 cloves Garlic, minced finely
  • 225g (8 oz) Cream Cheese, full fat, softened to room temperature
  • 120g (½ cup) Sour Cream or Crème Fraîche, full fat
  • 1 cup (100g) Grated Parmesan Cheese (divided)
  • 1 Tbsp (15 ml) Mixed Herbs / Italian Seasoning, dried
  • ½ tsp (2.5 ml) Onion Powder
  • ¼ tsp (1.25 ml) Red Pepper Flakes (optional)
  • 2 Tbsp (30 ml) Fresh Chives or Parsley, chopped finely (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Dice the bacon and cook in a frying pan over medium heat until crisp. Remove bacon bits with a slotted spoon and place on a paper towel. Keep 1 Tbsp of the rendered fat in the pan.
  3. Add the diced onion and garlic to the remaining bacon fat. Sauté for 3–4 minutes until softened and fragrant. Remove from heat and set aside to cool slightly.
  4. If using large breasts, slice them horizontally to create four thinner cutlets. Pat the chicken dry, then season generously with salt, pepper, and olive oil.
  5. In a large bowl, combine the softened cream cheese, sour cream/crème fraîche, sautéed onions/garlic, Italian seasoning, onion powder, red pepper flakes (if using), and ½ cup of the grated Parmesan. Mix thoroughly until smooth and completely lump-free.
  6. Place the seasoned chicken pieces into the prepared baking dish.
  7. Evenly spread or dollop the cream cheese sauce over the top of each piece of chicken, ensuring they are fully covered.
  8. Sprinkle the crispy bacon bits and the remaining ½ cup of Parmesan cheese over the sauced chicken.
  9. Bake in the preheated oven for 30 to 35 minutes.
  10. Check Doneness: The chicken is done when the internal temperature, measured at the thickest part, reaches 165°F (74°C). The sauce should be bubbly and the topping golden brown.
  11. Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh chives or parsley before serving.