Smoked Bacon Honey-mustard Chicken
On low heat fry the bacon to allow it to sweat off some fat. Don't make it crisp or cook it more than a couple mins. The bacon should still be flexible when you take it out of the pan (just want to remove excess fat). Place bacon on paper towel and allow to dry.
Place chicken breasts in same pan you warmed the bacon up in. On high heat, sear both sides until they get some color. Use a cover to trap heat and moisture in the pan while searing.
Move bacon to cutting board surface. Finely dice the dried pepper and rub one side of the bacon with dried pepper including seeds.
After chicken is mostly cooked, remove and place on paper towel. Remove any excess fat by dabbing with paper towel. Then generously cover with freshly ground black pepper. Drain excess grease from frying pan (but don't remove all the grease).
Place chicken on top of 3 slices of bacon, pepper side down. Wrap bacon around chicken, then place the chicken and bacon into frying pan on high heat. Cover and let cook for 1 minute.
Flip chicken once bacon on the bottom has blackened a little. Grill the other side for about 1 minute. Remove when done, cut in half.
Serve with this honey mustard on top (substitue grainy mustard for yellow mustard for a nicer presentation -- like photo above): http://cookpad.it/recipes/honey-mustard
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