In an oven-safe skillet (NOT cast iron), cook bacon over medium heat or until crispy and fat-rendered. Set bacon slices aside on a paper towel to drain. Once cooled, crumble and set aside. Do not drain bacon fat from skillet.
While bacon is cooking, season chicken breasts on both sides with thyme, garlic powder, onion powder, salt and pepper. Then dust both wides of each breast with 1 tbs. flour each.
Bring skillet to medium-high heat. Lightly brown both sides of chicken breasts for approximately five minutes each side. Don't worry if they don't cook through. Remove breasts to a clean plate, cover and set aside.
Remove skillet from heat and deglaze with white wine. Remove from heat.
Return breasts to skillet, arrange crumbled bacon evenly over both and arrange gouda slices atop bacon layer.
Roast in oven for 10 minutes or until chicken is cooked through, and cheese has melted and begun to brown.