1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1 pound) package of sliced bacon
1 cup of firmly packed brown sugar
1/4 teaspoon of Tony Chachere’s Creole Seasoning
1/8 teaspoon of cayenne pepper
Preheat oven to 350 degrees F
Cut chicken into 1 inch cubes. Cut each bacon slice into thirds. Dredge chicken into mixture, then wrap each chicken cube with bacon and secure with a wooden tooth pick. Coat a rack and broiler with nonstick kitchen spray. Place chicken on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.
Note: You can also use a baking pan lined with release foil paper if you don’t own a rack. With this method you may need to let the chicken wraps drain on paper towels before putting them on your serving platter.