Tuesday, 29 January 2008

Bacon Wrapped Chicken/Chili Appys

1 1/4 pounds boneless, skinless,
    chicken breasts (about 4 breasts)
1-pound sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder


  • Preheat oven to 350 degrees F. 
  • Cut chicken breasts into 1-inch cubes. 
  • Cut each bacon slice in half. 
  • Wrap each chicken cube with bacon and secure with a wooden pick. 
  • Stir together brown sugar and chili powder. 
  • Dredge wrapped chicken in mixture. 
  • At this point, pieces may be put into a container and stored in the fridge for later or the next day.
  • Coat a rack over a pan or a broiler pan with nonstick cooking spray. 
  • Place chicken wrap on rack or broiler pan. 
  • Bake 350 for 35 minutes and up to an hour or more - depending on the thickness of your bacon -- until bacon is crisp.  (Keep checking - cut into one if necessary.)
  • Again, at this point cooked product can be put into a container, refrigerated and then microwaved later, or frozen and then thawed and microwaved later. 

Use your favourite dipping sauce -- I like to use a sun dried tomato salad dressing.  I double the recipe and keep it on hand in the refrigerator for dips, salads, sandwich spread, etc.