I decided to make these Sweet Chicken Bacon Wraps from The Other Side of Fifty. I'm so glad I did - they are savory and sweet all at the same time. The crispiness of the bacon sets off the tenderness of the chicken perfectly. I served this as the protein part of our dinner one night because I just couldn't wait any longer to try them - and now that I have, they'll be a regular part of our party menu.
These wraps are super simple to make, and if you are making them for a party, you could have them prepped ahead and in the fridge, ready to pop in the oven when your guests arrive.
Here's what I did:
Cut a pound of skinless, boneless chicken breasts or tenders into one-inch square pieces. Cut 1/2 pound of bacon strips into 1/3s.
Wrap each piece of chicken with a strip of bacon and 'pin' with a toothpick. (I also stuck a small sliver of onion into each. It tasted great, but I think it would've been better if I had caramelized the onions first so that the texture would be more similar to that of the chicken.)
In a small dish, combine:
2/3 c. brown sugar
1 t. ground red pepper
1 t. chili powder
dash of freshly ground black pepper
Dredge each appetizer in the brown sugar mixture and place on a baking rack on top of a foil-lined baking sheet. (I used a broiler pan, which kept most of my meat out of the grease.)
Bake for 30 to 35 minutes at 350 degrees.
** Voting for the Pinterest Challenge opens on October 28th. I'd appreciate your votes - and be sure to pin these wraps. They're wonderful! Thanks, The Other Side of Fifty!