6 Chicken breast halves with or without skin

1 cup flour

1 1/2 tsp sea salt

1 tsp garlic minced

1 tsp black pepper

1 tsp dried thyme or 1 tbsp fresh snipped thyme

1 tsp dried oregano or 1 tbsp fresh snipped oregano

1 tsp dried basil or 1 tbsp fresh snipped basil

1 bay leaf

2 tbsp fresh snipped or  1 tbsp dried parsley leaves

12 bacon slices

1/2 cup chopped leek or onion

1 large poblano pepper or your favorite sweet or hot pepper

1 cup fresh mushrooms, white button or shiitakes are good choices

12 baby carrots

12-16 oz frozen green peas or pea pods (optional) or fresh or canned OR

1-2 cup fresh chopped broccoli  or frozen(Also optional)

1/2 cup diced canned or fresh pimento chopped

8 oz chicken stock/broth

1/2 cup balsamic vinegar

8 0z shredded mozzarella

Par boil carrots & peas if using fresh peas, if using frozen put down to thaw

coat chicken with flour,  save leftover flour

fry bacon & remove from skillet to drain on paper towel

preheat oven to 350 degrees

saute chopped leek, poblano pepper & fresh pimento pepper & broccoli if using & mushroom in bacon grease

when done drain and remove adding to large baking dish

fry chicken in remaining bacon grease until well browned saving remaining grease

salt & pepper while browning

remove chicken to baking dish when browned

add drained carrots and pimento if using canned to chicken

If using frozen or canned peas add now

add garlic, thyme, oregano, parsley, basil & bay leaf

crumble bacon & add to chicken

add remaining flour (Needs to be about 2 Tbsp) to skillet in any remaining bacon grease 1 tbsp+ of oil may be added

thoroughly  brown flour

add broth & vinegar cooking til bubbly

cover the chicken with this mixture

If you wish add 1/2-1 cup toasted almonds or pecans or cashews or macadamia nuts (optional)

cover baking dish, foil is a good cover

bake 40-50 minutes until broth is bubbling & thickening

remove bay leaf

sprinkle with cheese

let set 5-8 minutes and serve

Great served on rice with salad and garlic bread.