Chicken with Smoked Bacon and Creole Tomato Sauce

Here's a great chicken recipe of week night meals.

4 slices thick-cut smoked bacon

1 large onion, finely chopped

1 celery stalk, thinly sliced

4 garlic cloves, finely chopped

2 cups chopped Creole tomatoes

2 tablespoons tomato paste

1 cup water

1/4 thinly sliced fresh basil, divided

1/4 cup minced fresh flat-leaf parsley, divided

Salt and pepper

3 tablespoons Creole Power Garlic Sauce or Worcestershire sauce

2 tablespoons vegetable oil

4 boneless, skinless chicken breasts

Creole seasoning

Fry bacon, drain over paper towels. Once cooked, crumble and set aside. Reserve 3 tablespoons bacon grease and place in a heavy saucepan over medium-high heat. Add onion and celery; seaut 5 minutes or until sweated. Add garlic; sauté 2 minutes or until fragrant. Deglaze pan with water.

Add chopped tomatoes, tomato paste, 1 tablespoon basil and 1 tablespoon chopped parsley; stir well. Bring to a low boil; reduce heat to medium-low and simmer 20 minutes or until tomatoes break down. stirring occasionally. If needed, add water if sauce gets too thick or bottom of pan begins to brown.

Add Cajun Powder Sauce or Worcestershire sauce and simmer 1 minute; remove from heat. Taste; adjust seasoning with salt and pepper. Keep warm.

Meanwhile, carefully pound chicken breast to an even thickness, about 1/2-inch. Season with desired amount of Creole seasoning. Het vegetabl oil in a large skillet over medium-hgh heat. Sauté chicken, in batches, 5 minutes on each side or until browned and fully cooked; removed and allow to rest.

Thinly slice chicken, against the grain; arrange evenly over a serving platter. Evenly top wiht warm tomato mixture; sprinkle with rmaining basil and parsley. Top with reserved crumbled bacon.

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Enjoy!!!

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