Chili & Brown Sugar Chicken Bacon Wraps

I wrapped Lil’ Smokies with crescent rolls in back high school (“Baby Jesus in a Blanket,” anyone!?), but have honestly felt too intimidated to try “gourmet” wrapping recipes with ingredients such as olives, figs, and raw meat … too grown up! However, this recipe from Paula Deen felt grown up (two kinds of raw meat!), yet simple at the same time (4 ingredients).

Chili & Brown Sugar Chicken Bacon Wraps

Makes 12-15 wraps

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

1. Preheat oven to 350 degrees F.

2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick.

3. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.

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4. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Et Voila!

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This recipe was just as easy and it sounds, and tasted great. Since each bite is rich in flavor, I would definitely pair with a veggie if eating as a main course. We chose roasted asparagus.

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What are you favorite “wrapped” recipes?

-t&T

Monogram

 

 

 

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