Place bacon on a baking tray. Bake at 350° for approximately 25-30 minutes or until bacon is crispy and has rendered all the fat. Remove bacon and pat dry. Save bacon fat.

Place pine nuts in large, dry saute pan. Turn heat to medium. Toss pine nuts around often to avoid burning. Once golden brown, remove from heat and place in food processor.

Add cheese, basil, garlic, sugar, salt, pepper, and one handful of arugula to the food processor.

Turn processor on and slowly pour the bacon fat into the processor. Add olive oil until arugula is incorporated. Stop the processor and add another handful of arugula. Turn the processor back on and slowly pour olive oil until arugula is incorporated. Repeat until arugala is gone. Adjust salt, pepper, and vinegar to taste.

Toss chicken breasts with olive oil in a mixing bowl. Place on the same sheet tray that you used to cook the bacon. Season with dried spices. Roast at 350° for approximately 45-50 minutes or until chicken reaches 165°. Baste sauce atop chicken during last 5 minutes of cooking.

Garnish with extra sauce and chopped bacon.

Variations; Cilantro, parsley, tarragon, spinach, watercress, kale, other vinegar, mustard, wine, roasted tomatoes or bell peppers