Cook Time: 30 minutes
- 2 pounds boneless, skinless chicken breasts
- sea salt
- ground pepper
- garlic powder
- 2 packages of bacon
- 1/3 cup raw honey
- 1/2 cup prepared (ground) mustard
- 3 tablespoons apple cider vinegar
- 1 dash of cayenne (optional)
Preheat oven to 400F, making sure the oven rack is about 1/3 away from the oven top. Sprinkle chicken breasts lightly with sea salt, ground pepper and garlic powder. Slice chicken strips to about 1 1/2 inches and wrap in bacon. Please each on a wire rack and place rack over a baking pan wrapped in aluminum foil to catch drippings.
Mix the raw honey, mustard, vinegar and cayenne (optional) in a small mixing bowl until combined. Baste the top of the chicken strips with the honey mixture and place in the over for about 12-15 minutes. Remove the pan from the oven and flip over the chicken strips with a pair of kitchen tongs. Baste the other side of the strips with the mixture and return to the oven for anoother 12-15 minutes or until bacon is crispy.