Scallops can get pricey and since these were going to be appetizers for a large number of people, I decided to use chicken instead and substituted bacon for the prosciutto.
The only change I made to the glaze was my use of a jalapeño pepper instead of a chipotle chile which I couldn’t find as I was frantically shopping the day before the big event. Everyone devoured the appetizers and I can only say, thank you Karista for the great recipe idea!
Bacon Wrapped Chicken with Jalapeño Spiced Raspberry Glaze
Recipe Type: Appetizer
Author: Danny @ 1227 Foster
4 Chicken Breasts – cut into bite-sized pieces
1 package of Bacon – each slice cut into thirds
Raspberry Preserves – I suggest a “no sugar added” variety for those of you watching your sugar
1-2 Jalapeño Peppers – deseeded and finely chopped
Freshly chopped Parsley
Preheat oven to 350 degrees convection (or 375 degrees conventional).
Wrap each chicken with a piece of bacon and secure in place with a toothpick.
Arrange chicken pieces on two glass 9×13 baking dishes. I lined it with foil for easier clean up.
Bake for 15-18 minutes, then broil each side for approximately 5 minutes to brown and crisp the bacon.
While chicken is baking, combine a 3:1 ratio of preserves to wine and heat in a small sauce pan.
Add in the peppers and mix well as the preserves and the wine combine together.
The mixture will reduce as it heats so if it gets too thick, feel free to splash in more wine.
Spoon glaze onto your serving dish and top with the bacon-wrapped chicken.
Sprinkle chopped parsley and enjoy!
1 pepper gives the sauce a very mild heat so if you want more of a kick, go with 2 peppers.
Creativity has always been in my blood and has guided me to where I am today.
And so I am extremely excited to be able to share with all of you my passions in food, travel and design through this site, 1227 Foster.