Two chicken breasts
6 slices of bacon
Preheat oven to 400F
1 1/2 teaspoon thyme
1/2 teaspoon sugar
Heaping 1/8 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon black pepper
Mix it up and use it as a rub for the chicken.
Fold one slice of bacon in half and under each chicken breast. Wrap the other two around the chicken with the ends under the folded bacon on the bottom.
Put the two pieces into a non-stick frying pan with the heat on medium. You’ll flip it periodically to crisp the bacon on both the top and bottom of the chicken. The first cook should keep the bottom together for the flip.
Once the bacon is crispy/cooked, put the breasts onto a cookie sheet and slide into the oven. Cook them for approximately 15 minutes or when you insert a thermometer it hits 160F.
The main problem with breasts is people cook them too long which is why you test with a thermometer. While the juice from my chicked was a little pink, it was cooked and nice and juicy.
I also cooked some potatoes for about 30 minutes, probably overcooking them a touch but it kept the potatoes moist even for leftovers.