2 boneless chix breasts with skin on
2 pieces of thick-cut bacon, cut into pieces and cooked in a saute' pan
freshly ground black pepper
Heat large saute' pan over med heat. Add bacon pieces and saute' until all the fat is rendered and pieces turn rich mahogany in color. Remove bacon with slotted spoon to a paper towel lined plate. Season chicken with salt and pepper and put skin side down into the bacon fat that is left in the saute' pan. Cover and cook for 10-12 minutes. Remove lid and using tongs turn chicken over and cook for another 8 to 10 minutes, uncovered. Remove pan from heat and allow chix to sit for about 5 minutes. Transfer chicken to a cutting board, slice, and enjoy!
I use my kitchen sheers to cut the bacon into pieces.