diced tomatoes and green onions (optional for flavor and/or garnish)
In a heavy bottom skillet, cook the bacon over medium low heat. You want to cook the bacon thoroughly, but not burn it. Use a slotted spoon to remove the cooked bacon to a paper-towel lined plate. Do not drain the bacon grease and do not turn down the heat.
Meanwhile, place the chicken on a cutting board. Either filet the breast in half OR pound the chicken using a meat hammer. You want the pieces of chicken to have the same thickness all the way around so they cook evenly. Then, season both sides liberally with homemade poultry seasoning.
Place the chicken in the same skillet and let it cook undisturbed for about 4 minutes.
Flip the chicken over and cook until the chicken is cooked through and no longer pink, about 3-4 minutes. Remove the chicken and set aside to cool slightly.
Prepare the Caesar dressing if you haven’t already. If the tortillas are cool, warm them slightly in a microwave.