- 1 1/4 lb chicken breast, cubed
- 1 1/2 lb of thin sliced bacon
- 2/3 cup dark brown sugar
- 2 tablespoon chili powder
- 1/2 teaspoon cumin
Preheat oven to 350. In a large mixing bowl, combine the dark brown sugar, chili powder and cumin. Mix well. Clean and trim about 1 1/4 pounds of boneless, skinless chicken breast and cut into 1 inch cubes. Cut the bacon into thirds, roll around the chicken cubes and secure with a toothpick. If making ahead, put in the fridge until you are ready to bake. Prep a jelly roll pan with aluminum and rack, then spray with PAM. Roll the pieces in the brown sugar mixture, making sure to pack some in the ends. Place on the rack. Bake for about 35 mins, or until golden brown and the bacon is crispy. You can then put them in a heavy dish and cover with foil, or keep them in a crockpot until ready to serve.