Community Pick
Sweet Chicken Bacon Wraps (Paula Deen)
"Hey you Paula Deen fans, she has a new magazine, "Cooking with Paula Deen"--this recipe is from the premier issue. It was so yummy looking, I couldn't wait to try it. I added another 15 minutes to the cooking time suggested (30-35 minutes) and It was just right, but oven temperatures vary, so check on it during the last few minutes of cooking time. I'm also going to add a few dashes of cayenne pepper next time for something hot and sweet!"
photo by DeliciousAsItLooks
- Ready In:
- 45mins
- Ingredients:
- 4
- Yields:
-
12-15 appetizer servings
ingredients
- 1 1⁄2 lbs boneless skinless chicken breasts
- 1 (1 lb) package sliced bacon
- 3⁄4 cup firmly packed brown sugar
- 2 tablespoons chili powder
directions
- Preheat oven to 350°F.
- 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 inserted on the diagonal starting where bacon seam overlaps.
- Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
- Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
- Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.
Questions & Replies
-
I doubled the batch because we were attending a huge (40+ ppl) family Easter dinner and wanted get a head start so prepped the chicken the night before without cooking, put them in a plastic bag in fridge (make sure you then put in a bowl, mine leaked-the sugar melted everywhere). I woke up 2:00 AM thinking these are going to dry out when I bake but I tested a couple in my air fryer and they were great!! Make sure you don't over cook or they will be dry. Anyway I ended up with about 75; 3 lbs chicken and 2 lbs bacon. I'm bring sweet chili sauce to dip in. -
If you make these ahead of time and freeze, what is best way to heat before serving? -
Can I substitute pork for the chicken and still have the great taste?
Reviews
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I made a double batch to take to a friend's house a couple weeks back. They went fast while we were watching the football games. Only problem...... now I've been begged to make them every weekend! They were so tasty and just the right size to snack on through the day. Super tasty and not hard to make at all (just a little messy). Only tip I can give is to line your bottom broiler pan with tinfoil as clean up was a little rough. Other than that, no complaints at all. Thanks for sharing this recipe and I'm off to make another batch for the SEC championship game in about fifteen minutes! GO GAMECOCKS! -
They sure didn't taste funny to us! They were awesome says everyone at the Halloween party I just went to! Lovely flavor with just a little kick from the chili powder. Great recipe and one I will use many times in the future while entertaining! Thank you for sharing your recipe with us Sharlene! Linda Update: I made these for an 80th birthday party for my aunt, and everyone went crazy for them! I made them up ahead of time and let them marinate for about 2 hrs. Took them out of the fridge, put them on a broiler pan and baked them for almost an hr. The cooking time is definitely off on these. (If you want crispy bacon that is). For any occasion these will be a hit in my family and I will make them every chance I get. Yes, I love em and so does everyone else! Linda -
I tried making these for the first time last football season and I gotta tell you, this is one of the easiest most reliable football appetizer recipes ever. Everyone loves them- no matter how many we make they go like that! Last superbowl, my boyfriend accidentally used ceyanne pepper instead of chili powder, and I thought they would be ruined! We brought them to the party anyways and though they were hot at heck, they still got gobbled up. Also, I just made them for my health-nut mother in law and substituted turkey bacon. Though REAL bacon is DEFINITLY better, they really held their own and everyone loved them still.
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This recipe is wonderful. I mix the brown sugar and chili powder in a ziploc bag and add the chicken pieces to coat them before I wrap and toothpick them. The bacon crisps better this way. My advice: make extra!! They will get devoured! -
This was the highlight of my family's SuperBowl meal. I had tried this recipe last year with chipotle seasoning instead of using chili powder. The chili powder was much better. A few suggestions... use the broiler pan with the top covered in baking spray and line the bottom with aluminum foil. And most importantly, cook for 45 minutes at 350 for the wraps to come out perfect. Great recipe!!!!
see 165 more reviews
Tweaks
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These were just ok. Nothing special. They just seemed bland. I even tried them a couple of times and adjusted the seasonings, i.e. adding cayenne pepper, garlice, etc., but they are still just bland. I tried the same recipe with water chestnuts instead of the chicken and the seasonings worked well for that. I guess the chicken just doesn't absorb or take on enough flavoring for my liking. -
I tried making these for the first time last football season and I gotta tell you, this is one of the easiest most reliable football appetizer recipes ever. Everyone loves them- no matter how many we make they go like that! Last superbowl, my boyfriend accidentally used ceyanne pepper instead of chili powder, and I thought they would be ruined! We brought them to the party anyways and though they were hot at heck, they still got gobbled up. Also, I just made them for my health-nut mother in law and substituted turkey bacon. Though REAL bacon is DEFINITLY better, they really held their own and everyone loved them still.
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I made this for the party and everyone (adults) loved it. People were surprised to find chicken instead of accustomed hot dogs. It is spicy and a good snack. The pieces shrunk a lot during cooking. Through middle cooking I poured the excess liquid/fat from cooking sheet and turned pieces over. I cooked them the night before and then just warmed them up on "reheat option" in microwave. It worked well. Thank you, will keep on my party list to do. -
Based on the photo by alligirl, I had to make these. I was not disappointed by these tasty tidbits! I mixed the brown sugar with chipotle seasoning instead of regular chili powder (I love chipotle) I also threaded them onto skewers, which made cooking a breeze (just turn the whole skewer over) & cooked them on a rack. I lined my pan with foil for easy clean-up. I did broil them the last 4 minutes - pefection! If I make them for company, I'll remove them from the bbq skewer & place each one on a "lollipop" stick for presentation and ease of eating (of course, I will somehow artfully arrange them on my table-lol) Thanks for posting a great 'lil appy!
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7.
I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
