3 skinless, boneless chicken breast halves (2 to spread during baking)
4 grilled or bone-in chicken wings
1/2 cup soy sauce
1/2 cup Worcestershire sauce
1 medium onion, sliced
1 (10 ounce) can fruit mustard
1 (3 ounce) can bacon bits, strained
1 cup chicken broth
Place chicken in a large nonstick skillet over high heat. Heat oil in large skillet until hot; add chicken; cook, turning once, about 4 minutes. Remove chicken from pan and set aside.
Place mustard and bacon bits in skillet over medium heat; saute about 5 minutes, or until chicken is no longer pink and bacon is crisp. Add chicken, browning with liquid remaining. Add chicken broth, and simmer about 5 minutes more, or until bird is no longer pink and liquid is absorbed, stirring occasionally.