Saturday, February 4, 2012

Chicks n' Bacon

Here's a fun appetizer/main dish. Brush with the honey mustard mixture, BBQ sauce or Teriyaki sauce. Bake up a batch for Super Bowl Sunday or anytime you want something between a snack and a meal! NOT a low cholesterol snack, but yummmy and makes the house smell scrumptious while cooking!When I first saw this recipe, they called it Chicks n' Blanket... not sure that was accurate.. that would indicate wrapping in bread/roll of some sort..right?? So, I renamed them - call them what you want but make plenty. They are sure to be a hit!

Chicks n' Bacon
1 pound boneless chicken breasts or boneless chicken strips
20 thin bacon slices, cut in half
3 tbsp honey
2 tsp coarse mustard
fresh lemon juice

Preheat oven to 425 degrees.
Cut the chicken breasts into strips, not too thin, the bacon has to brown and if the chicken is too thin it’ll get dry before the bacon gets crispy. Wrap chicken in bacon. Place them in a roasting tray or on a cookie sheet lined with foil (unless you like clean up better than I do)! If you want to reduce the fat, cook them on a rack.

Combine honey, mustard and about 1 teaspoon lemon juice in a small bowl. Brush chicken with mixture. Bake for 10 minutes, turn and brush again. Bake an additional 10 minutes or until bacon is crisp and browned.

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