2 whole chicken breasts, split and skin removed
4 slices bacon, each cut in thirds
1/3 c. butter
2 tbsp. Worcestershire sauce
2 tbsp. chopped chives, fresh or freeze-dried

Make 3 deep cuts across each chicken breast and insert a piece of bacon. Put them in a baking dish in a single layer. In a small saucepan, melt the butter and add the Worcestershire sauce and chives. Heat to boiling. Pour over chicken and bake for 30 to 40 minutes, or until done, basting 4 or 5 times with the pan drippings. Serve with rice cooked in chicken stock or a light pasta, such as angel hair.