Tomaso Bacon More Recipe

Cook bacon

Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil. Bake for 12–18 minutes until crisp to your liking. Transfer to paper towels to drain and cool, then roughly chop half the bacon (reserve remaining whole slices for topping).

Caramelize onions

While bacon cooks, heat a large skillet over medium heat and add 1 tablespoon olive oil. Add thinly sliced onion and a pinch of salt. Cook, stirring occasionally, until soft and golden, about 12–15 minutes. Add brown sugar, balsamic vinegar and garlic powder in the last 2 minutes; stir to coat and cook until sticky and deeply caramelized. Remove from pan and set aside.

Cook and slice chicken

Season chicken breast with 1 tsp salt and 1 tsp black pepper. In the same skillet (wipe out excess bacon fat if desired, leave a little for flavor), heat over medium-high and add a drizzle of olive oil if needed. Cook chicken 5–7 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice into bite-size strips or cubes.

Prepare spinach and artichokes

Squeeze excess moisture from the thawed spinach using a towel or fine-mesh strainer. Quarter/drain artichoke hearts and pat dry. Roughly chop if larger pieces.

Make white sauce (béchamel with cheese)

In a medium saucepan over medium heat, melt 3 tbs butter. Add 3 tbs flour and whisk continuously for 1–2 minutes to form a roux (do not brown). Gradually whisk in 2 cups whole milk and 1 cup heavy cream, bringing to a gentle simmer while whisking to remove lumps. Simmer 3–5 minutes until slightly thickened. Stir in 2 tsp minced garlic, 3 tbs grated Parmesan, 1 tsp salt, 1 tsp black pepper and 1 tsp ground nutmeg. Taste and adjust seasoning. Fold in the drained spinach, chopped artichokes and the chopped bacon reserved earlier; heat just until warmed through.

Preheat oven to 375°F (190°C) if not already heated for bacon. Select a 9x13-inch baking dish or equivalent. Spread a thin layer of the white sauce on the bottom to prevent sticking.

Layer the ingredients: pour half of the white sauce with vegetables across the dish. Distribute half of the sliced chicken and half of the caramelized onions across the sauce. Sprinkle 1 cup shredded mozzarella evenly. Pour remaining white sauce over, top with remaining chicken, caramelized onions and the reserved whole bacon slices (arrange decoratively).

Top with remaining 2 cups shredded mozzarella and the 2 tbs grated Parmesan. Cover loosely with foil and bake for 15 minutes. Uncover and bake additional 8–10 minutes until cheese is fully melted and starting to brown. For a bubbly, browned top, broil 1–2 minutes — watch closely to prevent burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley if desired, then serve hot.