Pat dry and trim the chicken breasts of all excess fat. Set on a plate.
In a small bowl, mix the brown sugar, Paprika, garlic powder, onion powder, lemon pepper, and salt. Reserve 1 tablespoon.
Sprinkle the seasonings over the chicken breast and rub to coat each one.
Wrap 2 bacon strips around 1 breast.
Repeat for all 3 other strips.
Place in a baking dish.
Bake in a preheated oven for 30 to 35 minutes or until chicken has reached 165 degrees F.
*NOTE* Time may vary according to the thickness of the chicken breasts.
Serve and Enjoy!
Notes
Use leftovers: Chop the chicken and serve over a salad or in a wrap.
Storage: In a fridge for up to 4 days.
Re-warm: In an air fryer at 350 degrees F for 3 to 4 minutes or oven at 350 for 5 minutes or until heated through.
The time will vary according to the thickness of the chicken breasts.
Using a thin slice of bacon is better than a thick one as it will cook faster.
Also, you can put the chicken on a rack in the baking dish. This way the bacon will be crispy underneath. When testing it, it leads to slightly more dry bacon.