Mediterranean Chicken

• 3 skinless chicken breasts
• 3 slices smoked bacon or 3 slices parma ham
• 1 large onion, thinly sliced
• 14 lb button mushroom (can be tinned, drained)
• 3 garlic cloves, crushed
• 1 teaspoon dried Italian herb seasoning
• 1 tablespoon fresh basil
• 1 (400 g) can chopped tomatoes
• 100 g sun-dried tomatoes
• 250 g mozzarella cheese
• 4 tablespoons extra virgin olive oil
• salt and black pepper, to taste

1. In a large pan heat the oil and fry the onions and garlic on a medium to high heat until soft.
2. Add the chicken breasts and bacon rashers and fry for about 3 minutes, turning in between.
3. Add mushrooms, herbs, tomatoes and sun dried tomatoes and cook with lid on pan for about 20 minutes on medium heat or until chicken is cooked through.
4. Season with salt and black pepper to taste.
5. *** At this stage you can let it cool and store in freezer or fridge overnight ***.
6. To finish the dish off, cut or grate cheese into small pieces and add it to the dish, cooking it slowly until cheese is melted.
7. Serve with pasta, fresh salad and Italian bread.

chicken breasts, bacon, onion, button mushroom, garlic, fresh basil, tomatoes, tomatoes, mozzarella cheese, extra virgin olive oil, salt

Taken from www.food.com/recipe/mediterranean-chicken-172740 (may not work)