Bacon-Wrapped Chicken Breasts

If you need to take your mind off the chicken chops, try this simple kid-friendly dish that will appeal to adults at the table as well. Creamy sauce is perfectly combined with chicken and potatoes, it can also be used as a salad dressing. Choose slices of bacon that are cut in the center, rather than thick slices, because they are easier to wrap around the chicken.
Preheat the oven to 400°F. Combine thyme, sugar, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper in a small bowl. Sprinkle the chicken evenly on both sides with the thyme mixture. Wrap 1 slice of bacon around each breast; place the second slice under the wrapped slice and wrap again, covering as much of the chicken as possible. Tuck the end of the second slice back under you.Place the bacon-wrapped chicken in a large nonstick skillet and cook over medium heat, turning frequently, until all sides are browned and crisp, about 25 minutes. Remove the pan from the heat.While the chicken is cooking, drizzle the potatoes with the remaining 1 teaspoon salt and 1/2 teaspoon pepper; place on a lightly oiled wire rack on a side-lined baking sheet. Bake in the preheated oven until the potatoes are golden brown and cooked through, about 25 minutes. Remove the baking sheet from the oven and transfer the potatoes to one side of the grill. Place the chicken on a wire rack; transfer the potatoes, cut side down, to the pan. Bake the chicken in the preheated oven until the thermometer set in the thickest part reads 165 ° F, about 10 minutes. Place the pan with the potatoes on a medium heat and cook until crisp, about 10 minutes.Combine mayonnaise, Dijon sauce, ketchup, and 1 tablespoon green onion in a small bowl. Garnish the chicken and potatoes with the remaining 1 tablespoon of green onions and serve with the mayonnaise and green onion sauce.