Bacon Garlic Chicken



	Bacon Garlic Chicken 4 boneless, skinless chicken breasts 1 tablespoon vegetable oil 1 clove garlic minced (I use a big one!) 8 slices bacon 8 small sprigs fresh thyme or one-fourth teaspoon powdered thyme 1 cup heavy cream (whipping cream) 1 teaspoon chicken bouillon granules salt and pepper Preheat the oven to 350 degrees. Lightly salt and pepper the chicken breasts. Lay two pieces of bacon to form an X and place a chicken breast on them. Wrap the bacon around the chicken. Heat the oil in a pan over medium high heat. (Use a pan that can be placed in the oven). Place the chicken breasts in the pan and cook until the chicken and bacon are browned. Turn and brown the other side. Remove the chicken from the pan. Drain off the oil. In the pan pour the cream, bouillon, thyme and garlic. Bring to a boil, add the chicken and place the pan in the oven. Bake uncovered for 20 minutes until the cream has thickened. Remove and let rest a few minutes before serving. You really need to use a fresh garlic clove, not powdered or pre-chopped in a jar – it makes such a difference in the flavor! And if I weren’t on Atkins I would serve this dish with a big serving of mashed potatoes. As it is, I serve it with broccoli and a salad, and I have to content myself with dipping the chicken in the delicious, cream sauce.