Categories: Chicken
Ingredients
- 6 slices bacon sugar free
- 1 8 oz container of cream cheese
- 1 1/2 cups dairy free milk
- 1 Tbsp lemon juice
- 1 1/2 Tbsp dijon mustard
- 4-6 boneless skinless chicken breasts
- Sea salt and black pepper
- 2 tsp Ranch seasoning blend
- 4 cloves garlic minced
- 3 cups chopped kale or baby spinach
- 2 cups cherry tomatoes halved
- Sea salt and pepper to taste
- 3 Tbsp chopped fresh chives or 3 sliced scallions, for garnish
Directions
-
Heat a large deep skillet over medium high heat.
-
Cook the bacon until crisp, then remove it from the skillet to drain on paper towels. Reserve 2 Tbsp bacon fat to cook the chicken and discard any remaining fat.
-
Meanwhile while the bacon cooks, add the cream cheese, milk, lemon juice and mustard in a bowl and set aside.
-
Season the chicken all over with sea salt, black pepper and ranch seasoning.
-
Heat the reserved drippings in the skillet over medium heat.
-
Add the chicken and cook for 4 minutes (approximately) on each side, or until a the outside deep golden brown and inside is cooked through (165° F)
-
Remove the chicken from the skillet to a plate, cover and keep warm.
-
Add the garlic to the skillet and cook and stir for 30 seconds. Add the cream cheese mixture and whisk to combine well, then heat to a boil. Stir in the kale and 1/2 of the tomatoes and cook for another minute until the kale wilts and it bright green, then remove from heat.
-
Season the sauce with salt and pepper to taste.
-
Add the chicken back to the skillet and sprinkle with the remaining tomatoes and crumbled bacon plus the chives or scallions. Serve right away, alone or over sautéed cauliflower rice. Enjoy!