With Memorial Day weekend right upon us I thought that I would share this quick and easy appetizer perfect for any hungry guest while waiting for BBQ on Monday.
I found this recipe in an old edition of Better Homes & Gardens or Southern Living, years ago, then copied it into a recipe book. It originally contained cream cheese & a couple of other ingredients that we no longer indulge on, so I changed it up to keep it healthy and “clean” to fit our on-going lifestyle here.
The kiddos weren’t home when I tried these, but Audley was…..
He didn’t want to share, so I am guessing they were success!
Ingredients:
Four chicken breasts, pounded with a mallet and flattened
1 package Nitrate-free bacon (I used Maverick Ranch brand)
1/4 cup Organic Honey (Shop your local farmers market for local)
3 Tablespoons Annie’s Organic Mustard
3 Jalapenos, sliced into four pieces each
Basil, chiffonaded
freshlyground black pepper, to taste
Directions:
Preheat your oven to 375 degrees.
Flatten your chicken breast to 1/2 inch thickeness, and slice into two or three long strips. Wrap a jalapeno slice into each strip.
In a small bowl, mix the honey, mustard and basil together. Brush over each jalapeno wrapped chicken piece.
Wrap each piece in bacon and secure with a toothpick for baking. Season with black pepper & bake, uncovered 25 minutes (or until chicken is cooked through.
**If you are serving a large crowd, you will want to double this recipe.
Place on a platter and serve to your hungry guests!
Bon Appetit!
Fiddle Dee Dee by Jennifer Jones 