4 skinless, boneless chicken breast halves
1 cup chopped celery
1 cup chopped onion
6 (4 ounce) strips bacon, cut into 1 inch strips
2 tablespoons teriyaki sauce
2 tablespoons water
1/4 teaspoon dried porcini mushrooms
2 tablespoons dry white wine
1/4 teaspoon paprika
1 (3 ounce) package dry onion soup mix
Preheat grill for medium heat.
Cut chicken pieces into 4 pieces each, then transfer to a small, shallow bowl. Roll pieces in bacon grease to coat.
In a large bowl, combine celery, onion, liquid from the pan, diced tomatoes, celery slices, bacon strips and tomato soup mix. Mix together.
Heat grill to medium-high heat and lightly oil grate. Dust with garlic powder, then spoon chicken onto a platter and place in the grill. Cook 15 to 20 minutes, until no longer pink.
Remove chicken pieces from grill and grill for 5 to 6 minutes, until chicken is no longer pink. Place tongs into pieces of chicken and fry heated for 5 minutes per piece. Turn them over and fry 5 minutes more, until meat is crispy and juices run clear.