Bacon Wrapped Chicken with Pan Sauce

Preheat oven to 350 F.

1. Heat a large skillet over medium heat. Add the butter and allow it to melt. Add the onion and garlic; sauté for 3 minutes. Add the black pepper, cayenne, mustard powder, salt and red pepper. Sauté for an additional 2 minutes, allowing the seasonings to toast and release their flavor.
2. Add the vinegar into the pan. I recommend standing back when you do this, otherwise, you will get a really good sinus clearing from the steaming vinegar. Stir.
3. Stir in the sugar, ketchup, mustard and Worcestershire. Simmer for 10 minutes, stirring occasionally. While the sauce simmers, prepare the remaining ingredients.
4. Carefully butterfly the chicken breasts (cut them in half horizontally) and separate them into 4 thinner pieces. By doing this, you create 4 fillets (total) from the 2 breasts and they will cook more evenly during the baking process. Wrap each breast fillet with 2 strips of bacon.
5. Spray the bottom of a 9×13 baking dish with non-stick cooking spray. Line the dish with the onion slices. Place the breasts on top of the onions.
6. Pour the hot pan sauce over the chicken. Tightly cover the baking dish with foil.
7. Place in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 25 minutes.
8. Then turn on the broiler and allow the chicken to crisp for 1-2 minutes, watching closely.
9. Carefully remove dish from the oven and enjoy!