Heat vegetable in a large skillet. Sprinkle salt and pepper on chicken and add to skillet. Cook on medium high for about 2 minutes on each side to slightly brown chicken. Remove chicken from skillet.

Add chicken broth and half of crumbled bacon in the skillet. Lay the chicken breasts on top of the bacon in skillet, cover and reduce heat to low. Simmer for 20 minutes flipping chicken over halfway through.

Check to make sure chicken is done. If done remove from skillet. Next add heaving whipping cream to skillet and bring to a boil, stirring and mixing well. Reduce heat to medium and add shredded pepperjack cheese. Stir for 30 seconds to 1 minute until cheese is melted. Reduce temperature to low and add the chicken breasts back into the skillet. Keep stirring chicken in sauce about 3-5 minutes until the sauce thickens.

Remove from heat and sprinkle remaining crumbed bacon on top of chicken breasts.