CHICKEN CAPRESE BACON WRAPS




Ingredients

CHICKEN CAPRESE BACON WRAPS

1 POUND OF CHICKEN BREAST CUBED
1 PINT GRAPE TOMATOES HALVED
3 SPRIGS FRESH BASIL LEAF
1/2 POUND FRESH MOZZARELLA CUBED
6 OZ BALSAMIC GLAZE
2 LB BACON STRIPS
20 4" SKEWERS

AMARETTO HONEY GLAZE

2 CUPS HONEY
1/4 CUP AMARETTO LIQUOR
1/4 CUP APPLE CIDER VINEGAR
2 TBL CRUSHED RED PEPPER

HEAT IN A SAUCE POT UNTIL INCORPORATED (DO NOT RAPID BOIL)

Directions

LAY BACON FLAT, PLACE 1 CUBE OF CHICKEN AT THE BOTTOM AND PLACE A DIME SIZED PIECE OF FRESH BASIL ON TOP OF THE CHICKEN, PLACE HALF OF A GRAPE TOMATO ON TOP OF THAT. PLACE A CUBE OF MOZZARELLA NEXT TO CHICKEN AND PUT TWO DROPS OF BALSAMIC GLAZE ON THE CHEESE.

PULL THE END OF THE BACON SLICE OVER THESE ITEMS AND CAREFULLY ROLL UP TO HALF OF THE BACON SLICE, TURN 1/4 OF A TURN TO THE LEFT AND CONTINUE ROLLING. PLACE TWO OF THESE ON A SKEWER AND BAKE IN OVEN AT 400 DEGREES FOR 12-15 MINUTES FOR CHICKEN TO BE COOKED, LONGER IF YOU PREFER CRISPY BACON.

TOP WITH AMARETTO GLAZE.