Add bacon to a 12-inch skillet, cook over medium heat, tossing occasionally until cooked and crisp. Transfer to a plate lined with paper towels.

If using 2 (12 oz) chicken breasts then butterfly and cut into 2 portions through the thickness. Pound each piece with a meat mallet to even the thickness. If using 4 (6 oz) pieces then pound each to an even 1/2-inch thickness.

Dab chicken pieces dry with paper towels. Season each side evenly with salt and pepper and Italian seasoning.

Heat 1 Tbsp olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on each side and cooked through, about 4 minutes per side. Transfer to a plate.

Set pan over medium heat, add remaining 1/2 Tbsp olive oil. Add tomatoes and garlic and saute 30 seconds.

Pour in chicken broth, bring to a simmer, reduce heat to medium-low and let simmer 2 minutes.

Whisk together cornstarch and remaining 1 1/2 Tbsp chicken broth. Pour into skillet and stir.

Let cook and thicken, while stirring, about 30 seconds.

Stir in spinach, cooked bacon and parmesan cheese. Cook until spinach wilts.

Stir in heavy cream. Season sauce with salt as needed and pepper to taste.

Return chicken pieces, and spoon sauce over chicken and serve.