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Halve the tomatoes.
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Cut zucchini into slices.
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Rinse the chicken breasts and pat dry.
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Pound lightly and cut each in half.
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Season with salt & pepper.
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Roll up each chicken piece around a garlic clove.
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Tie one sprig each of rosemary and oregano around each with kitchen twine.
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Place a layer of paper towels next to the stove.
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Heat oil in a large pot with a lid.
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Fry the bacon until crispy. Remove and drain on paper towels.
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Fry the Chicken in the bacon fat for 3-4 minutes per side.
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Remove from the pot. Set aside.
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Fry the zucchini in the bacon fat for 2-3 minutes.
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Add tomatoes and fry for 1 minute more.
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Season with salt and pepper.
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Stir in heavy cream, water, and cream cheese.
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Bring to a boil. Season with salt and pepper.
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Place the chicken in the sauce and cook, covered, for 20 minutes.
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Chop the bacon.
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Transfer the chicken to a serving platter.
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Sprinkle the bacon over the top and serve.