2 cups sliced onions
6 large carrots, finely chopped
1 large white onion, diced
4 skin-and-bone strips bacon
2 cups honey
1/4 cup soy sauce
1 tablespoon salt
1 teaspoon ground black pepper
4 boneless, skinless chicken breasts
1 (10 ounce) can condensed cream of chicken soup
2 teaspoons chicken bouillon granules
Place onions, carrots, onion, bacon, honey, soy sauce, salt, pepper and chicken in a large resealable plastic bag. Mix thoroughly. Shape into 1 inch slices.
In a medium saucepan over medium heat, heat bacon and fry until crisp and light brown. Remove from pan and set aside.
Stir chicken into the pan and cook, turning once, until being coated. Put the coated pieces of chicken into refrigerated resealable plastic bag and dip them into the duck stock. Place stuffed brown bits of chicken onto bag. Close bag and seal tightly.
Bring a large pot of water to a boil and add chicken breasts. Cover cover the pan and simmer 20 to 25 minutes, until chicken is cooked through and tender.
Slowly pour 1/2 cup chicken stock into the pan, stirring constantly. When chicken is cooked through, add chicken. Season with honey and soy sauce, salt, pepper, chicken breast sauce and cream of chicken soup. Bring to a boil and simmer until chicken is cooked through (do not brown) and juices run clear. Serve warm, or cool and freeze.