Fry bacon; drain over paper towels. Once cooled, crumble and set aside. Reserve 3 tablespoons bacon grease and place in a large heavy saucepan over medium-high heat. Add onion and celery; sauté 5 minutes or until sweated. Add garlic; sauté 2 minutes or until fragrant. Deglaze pan with water. 

Add chopped tomatoes, tomato paste, 1 tablespoon sliced basil and 1 tablespoon chopped parsley; stir well.  Bring to a low boil; reduce heat to medium-low and simmer 20 minutes or until tomatoes break down, stirring occasionally. If needed, add water if sauce gets too thick or bottom of pan begins to brown.

Add Cajun Power Garlic Sauce and simmer 1 minute; remove from heat. Taste; adjust seasoning with salt and pepper. Keep warm.

Meanwhile, carefully pound chicken breasts to an even thickness, about ½ inch. Season with desired amount of Creole or Cajun seasoning. Heat vegetable oil in a large skillet over medium-high heat. Sauté chicken, in batches, 5 minutes on each side or until browned and fully cooked; remove and allow to rest.

Thinly slice chicken against the grain; arrange evenly over a serving platter. Evenly top with warm tomato mixture; sprinkle with remaining basil and parsley. Top with reserved crumbled bacon.

Note: If Cajun Power Garlic Sauce is unavailable, Worcestershire can be substituted. Add 1 tablespoon at a time and taste; adjust as necessary.