Impressive with flavor with little effort makes this a great recipe for entertaining. Classic Flavor combinations of this dish are a perfect pairing for a classic Pinot Noir..
Lightly season the chicken with salt and pepper. Wrap 2 pieces of bacon around each breast forming an X in the middle of one side, overlapping the ends on the other side. Tuck 2 thyme springs per breast under the X.
Heat an oven proof pan over medium high heat. Add the oil to the frying pan, cast iron works well for this.
When oil is hot add chicken breasts and brown on both sides. About 5-6 minutes total. Start with the non-X side to bacon will sear together and not fall off.
Once the chicken is browned, add the stock, cream and garlic. Bring to a boil.
Transfer the pan to the oven, or transfer the chicken to a baking dish, along with the sauce. Bake for 15-20 minutes or until internal temperature reaches 165 degrees. Season with salt and pepper and let stand a few minutes before serving.