This is a great Paula Deen recipe and the perfect appetizer for a party. I've made it several times and it's always a hit! The best part is that these can be made ahead of time, kept in the fridge overnight, and re-heated in the oven just before serving.
Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch pieces. (I like to use chicken breast tenders because they are easier to cut into pieces.) Cut each bacon slice into thirds. (I like to take stacks of 4-5 pieces of bacon and slice them all at once.)
Coat a rack and broiler pan with nonstick cooking spray. (I also line the broiler pan with foil for easier clean up.) In a small bowl, stir together the brown sugar and the chili powder. Dredge each chicken wrap in the mixture and place it on the rack of the broiler pan.
Bake at 350 for 30 to 35 minutes or until bacon is crisp. Transfer them to a serving dish and enjoy!
Chef's Tip - You can also use this method with Lit'l Smokies and maple bacon for a great breakfast or brunch treat!
Ingredients
1 package of boneless, skinless, chicken breasts
1 package of sliced bacon (for extra kick used peppered bacon)
2/3 cup brown sugar (firmly packed, light or dark brown sugar will work)
2 tablespoons chili powder
Directions
1 package of boneless, skinless, chicken breasts
1 package of sliced bacon (for extra kick used peppered bacon)
2/3 cup brown sugar (firmly packed, light or dark brown sugar will work)
2 tablespoons chili powder
Directions
Preheat oven to 350 degrees F. Cut chicken breasts into 1-inch pieces. (I like to use chicken breast tenders because they are easier to cut into pieces.) Cut each bacon slice into thirds. (I like to take stacks of 4-5 pieces of bacon and slice them all at once.)
Take a piece of chicken and wrap a piece of the bacon around it; and secure it with a wooden toothpick. (I use regular center cut bacon and sprinkle McCormick's Montreal steak seasoning on it before wrapping it around the chicken.)
Coat a rack and broiler pan with nonstick cooking spray. (I also line the broiler pan with foil for easier clean up.) In a small bowl, stir together the brown sugar and the chili powder. Dredge each chicken wrap in the mixture and place it on the rack of the broiler pan.
Bake at 350 for 30 to 35 minutes or until bacon is crisp. Transfer them to a serving dish and enjoy!
Chef's Tip - You can also use this method with Lit'l Smokies and maple bacon for a great breakfast or brunch treat!
~ Randi
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