4 whole boneless, skinless chicken breasts
1/2 cup Caesar dressing
8 slices of bacon
3 Tablespoons butter
1 onion, diced
8 ounces white mushrooms, sliced
3 Tablespoons flour
3 cups chicken broth
1 1/2 cups heavy cream
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons fresh lemon juice
2 cups gruyere cheese, grated
1/4 cup fresh minced parsley, plus a little more for garnish
2 cups fresh tomatoes, diced
1 pound Angel Hair Pasta

1. Marinate chicken breasts in ceases dressing for 3 hours or overnight
2. In a sauté pan on medium-high heat cook bacon until crisp, drain, except leave 3 tablespoons of grease in the pan.
3. Place the marinated chicken breast in the pan with the bacon grease and cook until browned on both sides and almost cooked, it does not have to be cooked all the way, just browned.
4. Remove from pan and place chicken in a 13x9 baking dish.
5 Drain the grease from the sauté pan and add the butter, let melt then add the onions an

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