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1
Place bacon on a baking tray.
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2
Bake at 350 for approximately 25-30 minutes or until bacon is crispy and has rendered all the fat.
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3
Remove bacon and pat dry.
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4
Save bacon fat.
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5
Place pine nuts in large, dry saute pan.
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6
Turn heat to medium.
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7
Toss pine nuts around often to avoid burning.
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8
Once golden brown, remove from heat and place in food processor.
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9
Add cheese, basil, garlic, sugar, salt, pepper, and one handful of arugala to the food processor.
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10
Turn processor on and slowly pour the bacon fat into the processor.
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11
Add olive oil until arugala is incorporated.
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12
Stop the processor and add another handful of arugala.
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13
Turn the processor back on and slowly pour olive oil until arugala is incorporated.
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14
Repeat until arugala is gone.
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15
Adjust salt, pepper, and vinegar to taste.
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16
Toss chicken breasts with olive oil in a mixing bowl.
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17
Place on the same sheet tray that you used to cook the bacon.
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18
Season with dried spices.
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19
Roast at 350 for approximately 45-50 minutes or until chicken reaches 165.
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20
Baste sauce atop chicken during last 5 minutes of cooking.
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21
Garnish with extra sauce and chopped bacon.
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22
Variations; Cilantro, parsley, tarragon, spinach, watercress, kale, other vinegar, mustard, wine, roasted tomatoes or bell peppers
