- 4 slices bacon, cut into 1/4 inch pieces
- 4 skinless, boneless chicken breast halves – lightly pounded to an even thickness
- salt
- freshly ground black pepper
- 4 cloves garlic, minced
- 1 (6 ounce) package baby spinach leaves
- 1/2 cup heavy cream
- 1 tablespoon tomato paste
- Preheat oven to 250 degrees F (120 degrees C).
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon with a slotted spoon; drain off fat, reserving 3 tablespoons in pan.
- Season chicken with salt and pepper; cook in hot skillet, turning once, until golden brown and cooked through, about 8 minutes. Transfer to serving dish and place in preheated oven to keep warm.
- Add garlic and spinach to the hot skillet; cook until spinach wilts, 1 to 2 minutes. In a small bowl, whisk cream and tomato paste together and pour over spinach; simmer for about 30 seconds to warm through. Spoon sauce over chicken, top with bacon bits and serve.