Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
Wrap each chicken breast with 2 slices of bacon and use 1-2 toothpicks to secure the bacon to the chicken.
Combine all of the remaining ingredients into a food processor and pulse until roughly chopped, pour into a food storage bag. Place the chicken into the bag and let marinade overnight.
Preheat oven to 350°F. Place the chicken and all of the marinade into a baking pan, cover and cook for 1 ½ hours. Raise the temperature to 425°F, uncover the pan and cook for an additional 30 minutes, or until internal temperature is 180°F.
Remove the chicken from the pan. Pour the liquid into a skillet and heat over medium-high for 10-15 minutes or until liquid is reduced by half. Carefully remove all toothpicks used to hold bacon and place chicken on plate. Brush the sauce over the chicken breasts and serve hot.