Cook the chicken breast in 1.5 liters of water with a little salt and a piece of onion. Reserve the chicken broth.
Fry 3 slices of chopped bacon, no oil is required. Add the onion and chopped garlic, sauté until the onion is translucent. Add the cooked chicken breast, season with salt and pepper to taste, and heat for an additional 5 minutes.
Place the previous mixture in the blender, add the cream cheese and 1 liter of chicken broth; while blending, add 2/3 of the pork crackling, adjust the consistency of the cream, and if necessary, add more pork crackling or chicken broth until you achieve a slightly thick cream.
Brown the remaining slice of finely chopped bacon until crispy, place it in a serving dish. Put some pork crackling in a plastic bag and roll a rolling pin over it repeatedly until the crackling is crushed into small pieces. Mix with the browned bacon.
The cream can be served directly from the blender to the plate, if preferred, it can be heated a little more. Once served, the cream is garnished by sprinkling a bit of the bacon and crackling mixture on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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