Saturday, February 1, 2014


Chicken...Bacon...Brown Sugar...Spice
The PERFECT combination!
Just in time for Super Bowl Sunday...


This is so easy to make! Simply cut 4 boneless chicken breasts (about 1 1/2 pounds) into 1 inch cubes. Using 1 pound bacon, cut each strip into 3 pieces. Wrap 1 piece of bacon around 1 cube of chicken and secure with a wooden toothpick. (You may need to stretch the bacon piece a little.) Set aside.

In a bowl, combine 2/3  cup brown sugar, 2 tbsp. chili powder, 1/2 -1 tsp. cayenne pepper. (Adjust to your taste)  Dredge each piece of chicken in the sugar/chili powder/pepper mixture. Be sure you cover all sides.

To bake*...spray a broiler pan/rack with nonstick cooking spray. Place chicken on the rack/tray. Bake at 350 degrees for 25-30 minutes, or until bacon is a bit crispy. Do not overbake! This recipe makes about 15 appetizer servings. Careful, they are addictive!!!
(What you see on the Deep Flexipan is 2 boneless chicken breasts, cut into 1" pieces. It made about 30 pieces.) 

*I baked this on a deep flexipat/perforated baking tray by Demarle at Home. No oils, butter or nonstick sprays are needed. The chicken came out perfectly...AND as it cools, the sugar/spice/bacon drippings my son says, "Dessert!"  It peels right off the pan! The flexipat was easily cleaned with just soap and water. I LOVE DEMARLE PRODUCTS!!!
(This is all that's left...just some bacon fat and a little chicken drippings. Let it cool. While cooling, fit a piece of aluminum foil into a glass or mug. Pour the drippings into the aluminum foil, and let cool. When cooled...and thickened...wrap the foil up and toss into the trash.)

These are delicious hot, warm, or room temperature...


(adapted from Paula Deen's "Sweet Chicken Bacon Wraps" recipe)

Please note...if you make prepare the chicken ahead of time, the sugar/mixture may "melt". No problem...just sprinkle the chicken with a little more brown sugar/spice and bake as directed.