For the Creamy Chipotle Sauce
Place the yogurt, mayo, chipotle pepper, garlic, lime juice, olive oil, honey, and salt and freshly ground black pepper in to a food processor. Blend until smooth.
For the Salsa Topping
For the Chicken:
Chop tomatoes, onion, jalapeno pepper and add to a small bowl. Stir in the red wine vinegar and salt and pepper. Set aside.
Preheat oven to 350 degrees. Wrap two sliced of bacon around two boneless skinless chicken breasts in a crisscross fashion.
Heat your cast iron skillet over medium high heat. Once the skillet is hot, add 1 tablespoon of oil. Once the oil is shimmering add the bacon wrapped chicken breast. Add the chicken breast with the criss-crossed bacon facing up. Once the breasts have browned, turn them over using tongs and sear on the other side.
Move the skillet to the oven and cook about 25 minutes or until instant read thermometer reads an internal temperature of 165 degrees.
To serve, place the cooked chicken breast on a plate. Scoop a generous amount of the creamy chipotle sauce over the chicken. Top with a big spoonful of the Tomato Salsa. Yellow Rice for a side dish is nice here.