Bacon Wrapped Chicken with Pan Sauce

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   Preheat oven to 350 F.

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   1.

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   Heat a large skillet over medium heat.

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   Add the butter and allow it to melt.

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   Add the onion and garlic; saute for 3 minutes.

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   Add the black pepper, cayenne, mustard powder, salt and red pepper.

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   Saute for an additional 2 minutes, allowing the seasonings to toast and release their flavor.

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   2.

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   Add the vinegar into the pan.

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    I recommend standing back when you do this, otherwise, you will get a really good sinus clearing from the steaming vinegar.

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    Stir.

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    3.

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    Stir in the sugar, ketchup, mustard and Worcestershire.

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    Simmer for 10 minutes, stirring occasionally.

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    While the sauce simmers, prepare the remaining ingredients.

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    4.

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    Carefully butterfly the chicken breasts (cut them in half horizontally) and separate them into 4 thinner pieces.

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    By doing this, you create 4 fillets (total) from the 2 breasts and they will cook more evenly during the baking process.

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    Wrap each breast fillet with 2 strips of bacon.

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    5.

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    Spray the bottom of a 9x13 baking dish with non-stick cooking spray.

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    Line the dish with the onion slices.

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    Place the breasts on top of the onions.

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    6.

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    Pour the hot pan sauce over the chicken.

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    Tightly cover the baking dish with foil.

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    7.

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    Place in the preheated oven and bake for 45 minutes.

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    After 45 minutes, remove the foil and bake for an additional 25 minutes.

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    8.

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    Then turn on the broiler and allow the chicken to crisp for 1-2 minutes, watching closely.

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    9.

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    Carefully remove dish from the oven and enjoy!

* Per serving · 4 servings · Values may vary.