Sweet and Tangy Chicken

• 4 slices bacon
• 4 boneless skinless chicken breast halves (not too thick)
• flour (for dredging, you can season with black pepper and a little salt, if desired)
• 13 cup honey
• 3 tablespoons dijon-style mustard
• 14-1 teaspoon curry powder (to your liking)
• salt
• ground cayenne pepper

1. Cook bacon until crisp.
2. Reserve drippings.
3. Crumble bacon.
4. Preheat oven to 350 degrees.
5. Dredge chicken in flour.
6. Place in reserved drippings over low heat.
7. Cook until browned (about 10 minutes).
8. Transfer into a 8x8x2 baking dish.
9. Bake 20-30 minutes, depending on thickness of chicken.
10. Combine remaining ingredients in a small bowl (salt and cayenne pepper to taste).
11. Drizzle over chicken.
12. Cook 10 minutes more.
13. Top with bacon, and cook 5 minutes more.

bacon, chicken breast halves, flour, honey, mustard, curry, salt, ground cayenne pepper

Taken from www.food.com/recipe/sweet-and-tangy-chicken-377392 (may not work)