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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!
