Season the chicken breasts with salt and black pepper on each side. Cut larger breasts in half, crosswise, to help the chicken cook faster.
In a skillet set over medium to medium-high heat, add the olive oil and the chicken breasts. Cook for 2-3 minutes per side until browned. Remove the chicken to a plate and set aside.
Add the cream to the skillet and cook for 1-2 minutes until slightly thickened. Add in the shredded Gruyere and stir until the cheese is completely melted. Add in the Canadian bacon and season to taste with salt and pepper.
Add the chicken back to the skillet and transfer to the oven for 8-10 minutes, until the internal temperature of the chicken is 165 degrees and the sauce is bubbling. Garnish with parsley or chives and serve with mashed potatoes or rice.
Remake3-4 minutes per side medium to medium high heat8-11 min oven