Yeh.
I know.
I had you at bacon.
Irregardless, this stoopidly simple little recipe from Paula Deen makes for one fine bit of munchie goodness – even if it lacks her trademarked ingredient of butter. I served these l’il guys to members of The Book Club with a bit of jalapeño cream cheese dip, and they were most well pleased.
INGREDIENTS
•Boneless, skinless, chicken breast halves
-this was about three
•1 pkg uncured bacon
•2/3 cup firmly packed brown sugar
•2 tbsp Cajun seasoning – or chili powder
•Wooden toothpicks
Heat the oven to 350º.
Line a baking pan fitted with a rack with foil, and apply a bit of cooking spray to the rack.
Stir together the brown sugar and seasoning to mix well and set aside.
Cut the chicken into cubes and the bacon slices in half.
Wrap a chicken cube with one of the half-slices of bacon, secure with a pick, then roll in the seasoned brown sugar and place on the baking rack.
Repeat with the remaining chicken bits and bacon.
Bake for about 30 minutes, until the chicken is cooked through and the bacon is nicely crispity.
Serve plain, or with whatever dipper you like. Barb and Kara both liked the jalapeño dip, but Rich’s brother Gary thinks a bit of maple syrup sounds good, and I have to admit, I do too.
Oh, and that jalapeño dip? It’s a riff on my cream cheese schmear and, as a happy coincidence, it tomorrow’s Parfait! post…
Have to make these!