6 slices bacon
8 bones chicken breast halves or boned thighs
Flour for dredging
1/3 c. honey
3 tbsp. Dijon style mustard
1 tsp. curry powder
Salt
Ground cayenne pepper

Cook the bacon in a skillet over medium heat until crisp about 5-8 minutes. Remove with a slotted spoon, reserving bacon drippings in the pan. Drain bacon on paper toweling, then crumble and set aside.

Dredge the chicken pieces with flour, shaking off excess. Place the skillet with the reserved bacon drippings over low heat, add the chicken, and cook until pieces are browned on all sides, about 10 minutes. Transfer chicken to an 8 x 8 x 2 inch baking dish. Bake the chicken, uncovered, for 30 minutes, at 350 degrees.

In a small bowl, combine the honey, mustard, curry powder, salt, and cayenne pepper to taste. Drizzle the mixture over the chicken and bake, uncovered, until tender, about 15 minutes more. Top with crumbled bacon just before serving.