5 skinless, boneless chicken breast halves
1 onion, thinly sliced
1 cup vinegar
2 tablespoons paprika
1 teaspoon salt
1 teaspoon dried tarragon
1 teaspoon dried parsley
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon pepper powder
1/4 teaspoon dried onion
2 tablespoons chicken bouillon granules
1/4 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Cut chicken breasts in half, lengthwise, then cut each breast into 4 thick slices. Place bacon strips around edges of each chicken breast. Place strips around breasts in a single layer on a baking sheet.
Add vinegar, paprika, salt, tarragon, parsley, garlic powder, oregano, pepper powder, onion, chicken bouillon, basil, chicken bouillon, and chicken. Bake at 350 degrees F (175 degrees C) for about 10 minutes.
Pour boiling hot water into a large bowl and set aside.
Bake chicken in preheated oven for 25 minutes. Remove from oven and brush all sides with chicken juices and sprinkle with flour. Let cool.
Remove chicken from oven.
While chicken remains cool, flip chicken halves and lay flat on baking sheet. Cover chicken with foil and bake at 350 degrees F (175 degrees C) for 25 minutes, turning once.
Remove foil and bake uncovered for 5 minutes. Prepare juices according to package directions and pour over chicken. Serve warm with discarded foil and the poison oak off the bone.
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