Season to Taste


A lot of you have already made, eaten, and fallen in love with those delicious, calorie-laden morsels affectionately known as, Brown Sugared Little Smokies. Come on, work with me here!! I happen to know you are well acquainted with the Little Smokie that’s been gingerly wrapped in a fattening slice of bacon, heaped with a mound of brown sugar, and then baked in a hot oven until it was totally gooey and had officially begun screaming your name? Yeah, you remember … T-h-a-t Little Smokie!

Now, if for some reason you should prefer poultry to piggy, here’s another bacon-wrapped obsession you could whip up for your next get-together. This appetizer is a first cousin to L.S., because the bacon and the brown sugar makes them kin!!! (Serve these on a silver tray, lest someone think they’re common fare.)



1 ¼ lbs. of boneless, skinless chicken breasts

1 package (1 pound) sliced bacon

2/3 cup firmly packed brown sugar and 2 Tbsp. chili powder

*Stir together the brown sugar and chili powder. Set aside. Cut the chicken into 1 inch cubes and cut the bacon slices into thirds. Wrap the bacon around the chicken, secure with a toothpick and then dredge the wrapped chicken in the mixture. Coat a rack and broiler with non-stick cooking spray. Place the wrapped chicken on the rack in the broiler pan. Put into a pre-heated 350 degree oven for 30 to 35 minutes or until the bacon is crisp.