8 skinned, boned chicken breast halves
1/2 c. flour
4 slices bacon
1/4 c. honey
2 tbsp. prepared mustard
1/2 tsp. salt
1/2 tsp. curry powder
Hot cooked long grain rice

Rinse chicken, pat dry. Coat chicken with flour; set aside.

In skillet cook bacon until crisp. Remove bacon, crumble, set aside. Reserve drippings. Add chicken to skillet and brown slowly in hot drippings, about 10 minutes. Transfer chicken to 8x11 baking dish. Bake uncovered at 350 degrees for 30 minutes.