• In a small bowl, mix together the paprika, garlic powder, salt, and pepper. Set aside.
• In a large skillet over medium heat, fry the chopped bacon pieces for 9-11 minutes, or until crispy. Transfer to a paper towel-lined plate.
• Drain the bacon grease, leaving about 2 tablespoons in the skillet to cook the chicken.
• Sprinkle the seasoning mixture on both sides of the chicken breasts. Rub the mixture into each to ensure the chicken is evenly coated.
• To the skillet with the reserved bacon grease over medium heat, add seasoned chicken. Cook for 5-6 minutes on each side, or until no longer pink and cooked through. (Chicken is fully cooked when the internal temperature reaches 165°F.)
• Remove chicken from pan, place on a plate, and tent with aluminum foil to keep warm.

Creamed Corn

• In the same skillet over medium heat, melt butter. Once melted, add the onion. Cook for 3-5 minutes, or until brown. Add garlic and cook for 1 more minute.
• Add corn, cream, salt, pepper, and red pepper flakes. Mix well.
• In a small bowl, whisk together the milk and flour. Pour into the corn mixture and continue to cook over medium heat, stirring occasionally until thickened (about 2 minutes).
• Add the cooked bacon and parmesan cheese to the skillet. Stir to combine until the cheese is completely melted.
• Top with cooked chicken.
• Garnish with parsley. Serve immediately.