I'd say this dish was a success. Thanks to @Fumduck for pointers. Was gonna do it with a peanut crust (avec croûte d'arachide) but once I blended them into a flour the smell was too strong. Here's the deets. No exact amounts cause I'm not spoon feeding you niggers. Thought the brown sugar and balsamic sauce really balanced each other out. Ingredients: Boneless chicken breast Olive olive oil (I used a homemade gift with thyme in it) Bacon 2 cloves garlic, minced Half a yellow onion (wanted to use shallots but it worked), chopped Butter Fresh parsley For the dry rub seasoning: Brown sugar, salt, pepper, cayenne, thyme, oregano, garlic powder, onion powder, mustard powder, paprika Directions: Fry bacon in pan Remove and keep warm Add olive oil and heat Combine dry rub ingredients (did this ahead of time) Butterfly chicken breast and pound thin. Pat dry. Add dry rub to each side. I'd suggest extra salt and pepper. Fry each side. Remove and keep warm Had to add more oil for second batch of chicken, so I removed maybe half then Add onion And garlic. Cook about 4-5 minutes. Mine got browned pretty quick, but wasn't burnt. Add balsamic vinegar and scrape all that goodness in the pan. Let it reduce about 2/3. Remove from heat. Add about 3 tablespoons of butter. Melting one at a time. Add chopped parsley and mix. Return to burner on low and replace chicken. About 5 minutes. Plate chicken, and spoon sauce over top. Add garnish of bacon pieces and parsley. Served with rice and broccoli. Bon appetit faggots.