- 2 lb. | 1 Kilo Chicken Breast or Thigh
- 1 lb. | ½ Kilo Bacon
- 2 cup Heavy Cream
- 2 cup Parmesan Cheese
- 3Tbsp Minced
- ½ cup Copacetic Marinade with Basil
- ¼ cup rendered Bacon fat
- Pinch finely chopped parsley
- 1 Tbsp Basil Blossoms
Marinate Chicken with copasetic marinade, for better flavor town greatness, allow marinating for 24 hours cook chicken in 350°F | 177°C until internal temp is 160°F | 71°C, Place bacon in 350°F / 177°C oven for approximately 20 minutes until crispy. To make alfredo sauce. ¼ cup rendered bacon fat add garlic and 3 Tbsp copasetic marinade cookout then add bacon followed by the heavy cream whip to bring bacon fat and heavy cream together, bring to a simmer (do not bring to a full boil) adding the parmesan cheese constantly stirring until thick