4small boneless skinless chicken breasts(6-7 oz each)
½teaspoonDiamond Crystal kosher salt
Preheat oven to 450 degrees F. Line a roasting pan with foil and fit it with a roasting rack. Spray the roasting rack with olive oil.
In a small bowl, whisk the mustard and honey. Divide into two portions. Set aside.
Sprinkle both sides of the chicken breasts with salt, pepper and garlic powder. Wrap each chicken breast with 2 strips of bacon.
Place the wrapped chicken breasts on the prepared roasting rack. Brush them with half the mustard-honey sauce. Wash the basting brush with warm soapy water and keep the other half of the sauce for brushing the chicken breasts when they finish cooking.
Bake the chicken breasts for 15-20 minutes, until they reach an internal temperature of 160-165 degrees F and the bacon is browned and crispy.
Allow the chicken breasts to rest, loosely covered with foil, about 10 minutes, then brush the tops with the remaining sauce and serve.
This recipe was written for small chicken breasts, 6-7 oz. If you use large breasts, 10-12 oz, use just two of them for 4 people and wrap each of them with 4 strips of bacon.You will need to bake them for longer - probably 25-30 minutes, so cover them loosely with foil after the first 20 minutes to avoid scorching the bacon.