Preheat oven to 350 Cut chicken breasts into 16 finger-sized strips (4 per breast). Brush BBQ sauce on all sides of each chicken finger using ¼ C of Harlan’s Red BBQ Sauce.
Wrap each chicken strip with a single bacon slice overlapping the bacon as you go. The overlapped bacon will stick to itself. Baste the outside of the wrapped chicken fingers with another ¼ C of the BBQ sauce and place on a parchment paper lined (or foil-wrapped) rimmed baking sheet
Bake on the middle rack of the pre-heated oven for 15 minutes.
Baste the chicken fingers again with the last ¼ C of BBQ sauce and put back into the oven until the internal temperature reaches 160 F (this will be around 5 more minutes.
Turn on the broiler and, watching closely so the bacon doesn’t burn, broil for a few more minutes until the BBQ sauce has caramelized and the bacon is crispy. During this time the internal temperature of the fingers will rise another 5 degrees to 165 F.