4 skinless, boneless chicken breast halves
3 tablespoons butter
1/4 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons vegetable oil
1/2 teaspoon paprika
1/4 teaspoon dried basil
1/4 teaspoon white pepper
6 (4 ounce) fillets chicken
1 pound bacon, cut into 1/4 inch strips
Place chicken in a shallow dish or bowl. Place bacon in a pan. Cook over medium high heat until pink. Drain fat from skillet and sprinkle with butter. Cook 10 minutes, turning bacon once, in center of each piece of bacon. Pour bacon grease over chicken. (Note: Bring a large pot of water to a boil, cover and reduce heat to low.)
Dredge chicken 'n' cut into small cubes; reserve bacon grease. Pour vegetable oil over all. Cook chicken over medium heat for 20 minutes, turning once.
Remove chicken from pan and drain on paper towels. Drain and shred. Spoon bacon grease over chicken. Place chicken pieces in a large bowl and cover with bacon grease. Cover and refrigerate overnight.
In the morning, plop chicken on a platter and top each piece with bacon.
Preheat grill for high heat.
Grill chicken for 5 minutes on each side, turning once. Top each piece with bacon, then chicken. Grill about 15 to 20 minutes, turning chicken once. Serve chicken on the side.
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