2 thin strips bacon
1 tablespoon garlic powder
4 slices hot cooked chicken breast meat
Place bacon in a large, deep skillet. Cook bacon over medium high heat. Cook 50 seconds on each side or until crisp. That's about 9 minutes. Remove bacon from pan; set aside. Remove chicken from pan. Fry garlic into caramelized onions; cook 4 minutes.
Dredge aluminum foil in oil in a large skillet; dip chicken into grease. Place coated chicken into grease-coated foil; steam over medium heat for 10 minutes. Lightly brown on both sides and serve hot.