To avoid a messy pan cleanup, be sure to line the baking pan with foil or use a disposable pan.
Here's a large photo of these chicken appetizers.
Yield: Makes about 2 1/2 to 3 Dozen
- ***Basting Sauce***
- 1/3 cup brown sugar
- 1/4 cup honey
- 1 1/2 teaspoons Dijon mustard
- 1 tablespoon plus 1 teaspoon red wine vinegar
- 1 to 1 1/4 pounds chicken breast halves
- 1 package (12 ounces) uncooked bacon (thin slices)
- Creole seasoning or seasoned salt blend
- ground black pepper
Heat oven to 425°.
Combine the brown sugar, honey, mustard, and vinegar in a small saucepan. Bring to a simmer. Remove from heat and set aside.
Wash chicken and pat dry; sprinkle with seasoned salt blend or a Creole style seasoning blend.
Cut the chicken into bite-size chunks or strips.
Cut the bacon in thirds crosswise. for larger chunks of chicken, cut bacon in halves.
Wrap each chicken chunk with a piece of bacon; arrange, seam side down, on the rack. Repeat with the remaining chunks and bacon. For larger chunks, feel free to use toothpicks to fasten the bacon securely.
Sprinkle the bacon wrapped chicken with pepper.
Baste with the sauce and bake for about 20 to 25 minutes, until bacon is crisp, basting frequently and turning about halfway through the baking time.
Makes about 2 1/2 to 3 dozen bacon wrapped chicken bites.
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