2 slices bacon
1 tablespoon vegetable oil
2 teaspoons dried minced onion
1 teaspoon Worcestershire sauce
1/4 teaspoon prepared horseradish
2 cloves garlic, minced
2 boneless, skinless chicken breast halves
2 tablespoons Worcestershire sauce
1 teaspoon apple cider vinegar
1 teaspoon baking soda
1 teaspoon white sugar
1 teaspoon distilled white vinegar
2 cups water
Break bacon, leaving 1 inch strip. Spread bacon in a large, shallow dish or bowl. Remove bottom half of bacon from side; place bottom half of bacon in bottom of bowl. Pour tomato paste over chicken. Season with cooked bacon strips, seasoning salt, pepper and Worcestershire sauce; pour over chicken; toss well.
Heat oil in a large skillet over medium high heat. Fry chicken breasts for 5 to 6 minutes each side, or until browned. Remove from skillet; drain on paper towels.
In a large bowl, mix together bacon grease, Worcestershire sauce, horseradish, garlic, chicken, Worcestershire sauce, vinegar and baking soda. Stir in water. Pour sauce over chicken and toss to coat.