Italian Chicken with Rice

• 5-6 chicken thighs or boneless skinless breast
• 1/4 cup (eyeball it) bacon, diced
• 2 cloves garlic, minced
• 1 tbs. dried basil or 2 tbs. fresh basil
• salt
• pepper
• 1 28 ounce can diced tomatoes
• fresh grated parmesan cheese.
• 2-3 cups hot cooked rice or pasta

in a large fry pan over medium high heat fry the bacon until crisp.

While bacon is frying, season chicken on both sides with salt and pepper.

Reduce heat an add the garlic and chicken. if using whole thighs, start with the skin side down. fry for 10 minutes and flip the thighs (cook time will be less if using boneless breast or thighs) and cook for an additional 10 minutes.

Reduce heat to medium low and add the tomatoes and basil. Simmer for an additional 10 minutes, top with fresh parmesan cheese and serve over rice or pasta.