Lightly grease a 9x13 baking dish with butter and set aside.
In a small mixing bowl combine salt, pepper, paprika, garlic powder, and onion powder.
Rub each chicken breast with prepared seasoning mix.
Wrap each chicken breast with bacon slices and transfer to prepared baking dish, seam-side down.
In a small mixing bowl whisk together maple syrup and dijon mustard; whisk until well combined.
Brush each chicken breast with maple syrup glaze.
Crack fresh ground pepper over each chicken breast.
Bake for 22 to 25 minutes at 425˚F, or until done, and brush/baste with the juices couple of times during baking. Chicken is done when internal temperature reaches 165˚F. I suggest to start checking for doneness at around the 20-minute mark.
If the bacon is not fully caramelized after cooking, place the baking dish under the broiler for 2 minutes to finish it off.
Remove from oven and let stand 5 to 8 minutes.
Spoon juices over chicken and garnish with chopped parsley.
7 g NET CARBSHOW TO MAKE AHEAD
You can make this recipe 1 day ahead of time. Prepare the chicken with the bacon and store in an airtight container; keep refrigerated until ready to use. When ready, take chicken out of the fridge 15 minutes before cooking; whip up the maple glaze, brush the chicken breasts with the prepared glaze, and bake.