Ingredients

1 1/2 tsps finely chopped fresh thyme

1/2 tsp raw sugar

1/8 tsp cayenne pepper

2 tsps. salt, divided

1 tsp black pepper, divided

4 skinless chicken breasts

8 bacon slices

1 1/2 pounds Yukon Gold potatoes, halved

2tbsp olive oil

1/2 c mayonnaise

2 tbsps. Dijon mustard

2 tbsp. ketchup 2 tbsp. chopped fresh chives, divided

Preheat oven to 400*F. Stir together thyme, sugar, cayenne, 1 tsp salt, and 1/2 tsp of the pepper in a small bowl. Sprinkle chicken evenly on both sides with the thyme mixture. Wrap 1 bacon slice around each breast; tuck a second slice under wrapped slice and wrap again covering as much of the chicken as possible. Tuck the second slice back under itself.

Add the chicken to a large nonstick skillet, cook over medium heat, turning frequently until all sides are browned and crispy, about 25 mins. Remove skillet from heat.

While chicken is cooking, toss potatoes with oil and the remaining salt and pepper, arrange on a lightly greased wire rack on a rimmed baking sheet. Bake until potatoes are golden brown and cooked through, about 25 mins. Remove potatoes from oven slide the potatoes to one side of rack. Arrange the chicken on the rack, transfer the potatoes, cut side down to skillet. Bake chicken until a thermometer, inserted into the thickest part registers 165* F, about 10 mins. Place skillet with potatoes over medium heat and cook until crispy, about 10 mins.

Stir together mayonnaise, Dijon, ketchup, and 1 tbsp. of the chives in a small bowl. Garnish chicken and potatoes with remaining chives, and serve with mayonnaise-chive sauce.

Dig in !!!!