6 slices bacon, cooked and crumbled
Reserved bacon drippings
8 boneless chicken breast halves
3 tbsp. dijon mustard
1/2 c. honey
1 tsp. curry powder
Ground cayenne pepper

Dredge the chicken breasts with flour. Heat the bacon drippings in a large skillet. 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. In a small bowl, combine the honey, mustard, curry powder, and cayenne pepper to taste. Drizzle the mixture over the chicken and bake, uncovered, until tender (about 15 minutes). Top with crumbled bacon just before serving.

Serves 4 to 6.