6 whole chicken breasts
1/2 tsp. salt
6 bacon slices
1 stick butter
1/4 tsp. pepper
1/2 tsp. paprika

Bone and trim breasts from small (1 1/2 to 2 pounds) fryers. Leave breasts whole with skin still attached. Sprinkle with salt, inside and out. Fold the breasts over; tuck in ragged edges and shape into flat, round filet. Place on a saucer, skin side up, and chill for at least an hour in refrigerator for easy handling of filet. Encircle shaped fillet with a slice of bacon which has been allowed to warm up to room temperature. Secure the bacon with toothpicks. Dip filets in melted butter and place on broiler pan. Sprinkle lightly with pepper and paprika. Drizzle remaining butter over filets before broiling. Place in preheated broiler pan about 4 inches from heat. Broil 10-15 minutes to the side. Do not overcook.