Bacon-Wrapped Chicken with Parmesan Cream Sauce

Preheat your oven to 400°F. Place the chicken breast halves in a baking dish and wrap 2 slices of bacon around each breast, tucking the ends underneath.

Bake for about 40 minutes, or until the chicken juices run clear and the internal temperature reaches 165°F. Remove from oven and drain off any accumulated fat.

While the chicken rests, make your sauce: In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes to create a smooth roux. (Don't let the roux brown — you want it blonde and smooth)

Reduce heat to medium-low and slowly whisk in the milk, adding it gradually to prevent lumps. Add the salt and continue stirring until the sauce begins to thicken, about 5 minutes.

Stir in the Parmesan cheese and cook for another 2 minutes until melted and incorporated. The sauce should coat the back of a spoon.

Pour the sauce over the bacon-wrapped chicken and broil for 3-5 minutes until golden and bubbly on top. Let rest for 5 minutes before serving.