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Preheat oven to 425°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper.
Wrap each piece of chicken with 2 slices bacon. Cook chicken, in batches if needed, in a large nonstick skillet 3 to 4 minutes per side or until bacon begins to crisp. Transfer to a greased wire rack on a rimmed baking sheet.
Stir together pepper jelly and mustard; brush over chicken. Bake 10 minutes or until bacon is crisp and chicken is done.