PARMESAN CHICKEN BREAST WITH CRISPY BACON

I swear I eat like a preschooler...always have and I guess I probably always will. I go on these wicked food jags for weeks...sometimes months! Currently, I am obsessed with...BACON! This is a first and is so strange to me. Usually it's something like ice cream or peanut butter or chocolate but bacon...I don't know...my taste buds must be changing or something, maybe maturing! :)
Anyway, here is another recipe with chicken and bacon that I found completely satisfying and super easy to make!

Parmesan Chicken Breast With Crispy Bacon
Adapted from Jamie Oliver's Parmesan Chicken Breast With Crispy Posh Ham
Serves 2

2 sprigs of fresh thyme
2 skinless chicken breast fillets, preferably free-range or organic
Freshly ground black pepper
1 ¼ ounces grated Parmesan
4 slices of bacon

Note: Jamie uses 6 slices of prosciutto in place of the bacon and he also uses the zest of 1 lemon.

Grate your Parmesan and pick the thyme leaves off the stalks.

Cover the chicken with plastic wrap and take a heavy pan or a meat tenderizer and smack the chicken breasts until they are nice and even, about 1/2 inch thick.
Season chicken breasts with a little pepper and thyme.

Sprinkle on the Parmesan.

(Note: I used the lemon zest but both my husband and I thought it would be better without, so next time I will be omitting it. If you want to use it now is the time. Sprinkle the zest of one lemon on top of the Parmesan.)
Lay 2 bacon slices on each chicken breast. Sprinkle with the remaining thyme leaves.

Heat a skillet over medium heat. Carefully transfer the chicken breasts, bacon side down, into the pan. Cook for 3-4 minutes, flip to other side and cook for 3-4 minutes and then flip again. Finish with the bacon side down, giving it extra time to crisp up (couple minutes).

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