Chicken in Tomato Sauce with Bacon and Cheese

• Meat

  • 10 strips Bacon
  • 6 Chicken thighs, boneless skinless

• Produce

  • 3 stalks Celery
  • 1/2 tsp Garlic powder
  • 1/2 tsp Marjoram, dried
  • 1 tsp Onion powder
  • 1/4 tsp Oregano, ground
  • 1/4 tsp Sage, ground
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 1/2 cup Chicken broth

• Baking & Spices

  • 1 Salt & ground black pepper

• Drinks

  • 1 can Tomatoes in tomato juice

• Dairy

  • 1/2 cup Cheddar
  • 1 cup Pepper jack cheese

• Other

  • 1/2 teaspoon Sukrin Gold (optional

Found on lowcarbyum.com

Description

Directions

• Properly wash chicken and pat dry. Season with with salt, ground black pepper, sage and oregano. Refrigerate for 1 to 2 hours in a sealed container.
• Cut 7 strips of bacon into into half. The remaining 3 strips cut into bacon squares around 1 inch size.
• In a large skillet or deep fry pan, cook bacon without oil at low heat about 2 minutes on each side for the 7 strips cut into half. Cook the remaining bacon for 1 minute on each side. Drain. Leave bacon oil on the pan.
• In the same pan with bacon oil/drippings, brown chicken thighs about 3 to 5 minutes on each side. Drain and set aside.
• In the same pan without oil, pour diced tomatoes in tomato juice and sprinkle dried marjoram and thyme. Add chicken broth and bring to a boil for 3 to 5 minutes.
• Turn the heat to low then add browned chicken thighs and celery. Simmer for 5 minutes, turning chicken on the other side.
• Add pepper jack and simmer for 3 minutes, stirring occasionally.
• Add red cheddar and continue to simmer at low heat for 3 minutes. Stirring occasionally as cheese melts.
• Before serving, top with celery leaves and bacon pieces around the sauce then add crisp bacon slices over chicken thighs.

Nutrition