Chicken Bacon Wraps with Corn Salad

( Photographed by James Dreussi, Styled by Leah Dreussi )

Chicken Wraps:

  • 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-

  1. Preheat oven to 350°F.
  2. Cut chicken breasts into 1-inch cubes.
  3. 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.
  4. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture.
  5. Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
  6. Bake at 350°F for 30 to 35 minutes, or until bacon is crisp.

Corn Salad:

  • 3 cups frozen corn (or fresh is you have it)
  • 1 pint grape tomatoes halved
  • 1 avocado cubed
  • 1.5 tsp sugar
  • Zest and juice of one lemon
  • 1/4 cup extra virgin olive oil

Directions-

  1. 1Mix zest, juice and sugar
  2. Stream in oil while whisking and whisk until combined about a min or two
  3. Add corn, tomatoes and Avocado and mix gently

Serves between 6-8

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