If you paid attention to my New Year’s Eve posting from earlier this week, you’ll notice that there was a platter of appetizers which I served during the festivities. They were a big hit!
I always give credit where credit is due and this time, I owe big thanks to Karista from Karista’s Kitchen. From the moment I laid eyes on her Prosciutto Wrapped Scallops with a Raspberry Chipotle Glaze, I was inspired — she had me at the glaze!
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!
- 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
- White Wine
- 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.