6 slices bacon, diced
1/2 pound peeled, chunked chicken breast meat
2 tablespoons vegetable oil
1 cup all-purpose flour
2 tablespoons brown sugar
1 tablespoon honey
1 tablespoon beef bouillon granules
1 cup shredded Cheddar cheese
1 onion, diced
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8x8 inch baking dish.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain oil, then sprinkle flour over the pan. Cook, stirring frequently, for about 5 minutes or until blend of oil. Add milk, brown sugar, honey, and bouillon granules will make a slight brown color. Cook, stirring occasionally, for 2 minutes or until gravy thickens.
Transfer bacon grease to pan. Stir together flour, brown sugar, cheese, onion, and chicken; sprinkle evenly. Pour mixture over bacon and chicken. Cover pan with aluminum foil.
Bake chicken at 375 degrees F (190 degrees C) for 35 minutes. Remove foil; cook over low heat for 35 minutes, or until chicken is no longer pink and juices run clear. Remove foil; cool, remove under refrigerate.