You can bake this at home in a baking dish if you don't have a Dutch Oven. Brown the chicken in a skillet and transfer to a baking dish and bake uncovered.
DUTCH OVEN BACON CHICKEN
4 CHICKEN BREASTS; Skinless, Boneless.
1 tablespoon(s) OIL; Or Use Some Of The Bacon Fat.
1/2 teaspoon(s) BASIL
BLACK PEPPER; To Taste.
1 can(s) (10 3/4 ounce) CREAM OF CHICKEN SOUP
1/2 teaspoon(s) SAGE LEAVES; Dried.
3 tablespoon(s) MILK
4 slice(s) BACON; Cooked And Cut In Half.
MOZZARELLA CHEESE; Shredded, To Taste.
1/4 cup BREAD CRUMBS; Dry.
1/2 tablespoon(s) BUTTER; Melted.
2 tablespoon(s) PARMESAN CHEESE; Shredded.
Fry bacon in Dutch Oven until the bacon is crisp, set aside.
Heat oil or bacon fat in Dutch Oven.
Sprinkle both sides of chicken breasts with pepper, and basil.
Brown chicken on both sides in hot oil until chicken is browned.
Remove Dutch oven from heat and transfer chicken to a plate and set aside.
Combine the sage and the soup together.
Spread 1/2 cup of the soup into the bottom of the Dutch oven; it does not need to cover whole bottom, just where you are going to put your chicken.
Place browned chicken breasts on top of soup.
Top each chicken breast with two bacon halves, then with cheese to taste.
Add 3 tablespoons of milk to the remaining soup and drizzle over chicken.
Combine bread crumbs, melted butter, and parmesan cheese together and sprinkle over top of chicken.
Bake at 350 degrees for 20 minutes or until juices run clear.
This recipe can be doubled easily for the larger sized Dutch Ovens.
For a 12" Dutch oven I use 17 coals on top and 8 on the bottom