Preheat oven to 400°F. Spray a 9x13-inch baking pan with nonstick spray. Set aside for now.
In a small dish, combine the maple syrup and chili powder.
3 tablespoons pure maple syrup, ½ teaspoon chili powder
In a separate dish, combine the onion powder, garlic powder, salt, and pepper.
½ teaspoon onion powder, ¼ teaspoon garlic powder, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Rub the dry seasoning over the chicken breasts, coating them entirely.
4 boneless, skinless chicken breasts
Wrap 2 slices of bacon around each chicken breast.
8 slices bacon
Place the chicken breasts in the prepared baking dish.
Brush each bacon wrapped chicken breast with the maple syrup mixture.
Bake for 25-30 minutes until the chicken is cooked through.
If desired, broil the chicken for 2-3 minutes to crisp up the bacon.
Notes
If you like your bacon extra crispy, pop the chicken under the broiler for a few minutes after the chicken has been cooked through.
The chili powder adds just a hint of spice to this bacon wrapped chicken. If you are particularly sensitive to heat, you can omit it or swap it for paprika instead.
Storage: Store bacon wrapped chicken in an airtight container in the refrigerator for 3 days, or freeze for 3 months.