Preparing the Chicken - To the halved chicken breasts, add salt and pepper to each side. Set aside for a moment.
To a medium size shallow bowl or large plate, add flour. Dredge the chicken in flour and generously coat both sides.
Set the floured pieces of chicken on a plate and set aside a moment.
Frying the Chicken - Heat a medium size skillet on medium heat and add canola oil.
To the skillet add real bacon bits and spread them around in the skillet. When the bacon starts to bubble and fry, carefully add the chicken to the skillet. Depending on the size of skillet used, the chicken may need to be cooked in batches.
When the bottom side of the chicken turns a light golden color, turn the chicken over. Then after the other side of the chicken turns a light golden color, turn the chicken to the other side again.
After that side turns a little bit darker, turn the chicken again. The idea is keep turning the chicken so it doesn't cook or brown too fast. If the drippings in the pan are turning a darker brown color, turn the heat down a little.
When all sides of the chicken are a light golden brown (about 7 minutes) and are thoroughly cooked turn off the heat and transfer the chicken from the pan onto a a rack or plate. Set aside while making the gravy.