[title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Sweet and Spicy Chicken Bacon Wraps[/title][fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][fusion_text]Week of April 27th – May 1st, 2015
Ingredients
about 1¼ pounds skinless boneless chicken breasts cut into 1 inch cubes
1½ pounds bacon
⅔ cup brown sugar
2 Tablespoon chili powder
½ teaspoon cumin
Preheat oven to 350 degrees.
In a large mixing bowl, combine brown sugar, chili powder and cumin. Mix well.
Clean and trim about 1¼ pounds of skinless boneless chicken breast. Cut into approx. 1 inch cubes.
Cut the bacon in half, roll around the chicken cubes and secure with a tooth pick. Cover and refrigerate.
Prep baking sheet with aluminum foil and spray.
Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.
Bake until golden brown. About 35 minutes for me. Cover with foil on heavy dish to keep warm until served.
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