Chicken-Bacon Nuggets
2 large boned and skinned chicken breast halves — cut into 24; 1″cubes
8 slices bacon — cut into thirds
1/2 cup orange marmalade — quality marmalade
1/4 cup soy sauce
2 teaspoons sesame oil
1 teaspoon ground ginger
1 clove garlic — minced
Pam vegetable Spray
24 each wooden picks
If you’re trying to cut back on sodium, use reduced-sodium bacon and lite soy sauce.
Cut chicken breasts into 24 (1-inch) cubes. Wrap each chicken cube with bacon, and secure with a wooden pick.
Stir together orange marmalade, soy sauce, sesame oil, ground ginger, and minced garlic in a shallow dish or large zip-top freezer bag; add chicken nuggets. Cover or seal, and chill 2 hours, turning occasionally.
Coat a rack and broiler pan with cooking spray. Place chicken nuggets on rack in broiler pan.
Bake at 450°F. for 10 minutes; turn and bake 10 more minutes.
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