2 lbs boneless skinless chicken breasts 2 slices bacon, cut into 1 inch pieces I used Turkey Bacon 8 ounces baby portabello mushrooms, sliced 1 large sweet onion, sliced thin 1 1/2 teaspoons dried basil 3/4 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 (14 1/2 ounce) can diced tomatoes, drained
In a large, deep skillet or Dutch oven, cook bacon on medium for 4 minutes or until lightly browned but not crisp; turn frequently. Add mushrooms and onions; stir occasionally and cook until onion is tender, about 8 minutes. Mix the seasonings together and sprinkle over both sides of chicken. Add chicken and tomatoes to pan. I also added about a 1/2c of chicken broth here Bring to a boil and stir, getting up all the browned bits. Reduce heat to low, cover and simmer for 15 minutes. Turn chicken and cook for another 15 minutes, stirring occasionally and spooning sauce over chicken.