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.
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.
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.
What are you favorite “wrapped” recipes?