slices bacon, chopped
boneless skinless chicken breast halves
lb. Velveeta cheese, cut into cubes
cup chicken broth
T. chopped fresh parsley
salt & pepper to taste
In a large nonstick pan over medium heat, cook bacon for 4 minutes or until crisp. Remove the bacon from pan and drain on paper towels. Discard all but 1 T. bacon fat. Season the chicken with salt, pepper and paprika. Add the chicken to the skillet and cook over medium heat for 5-6 minutes on each side or until cooked through. Combine the Velveeta and chicken broth in a small saucepan. Cook over medium low heat for 2-3 minutes until cheese is melted and sauce is well combined. Spoon the sauce over the chicken, sprinkle with bacon and parsley.