Festive chicken bites

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  • Prep. 15 min. /

  • Cook time 20 min. /

  • 12 bites

Bouchées festives de poulet | Recette | F. Ménard
Bacon tranché 250g
Bouchées festives de poulet | Recette | F. Ménard
Bacon tranché 250g
Bouchées festives de poulet | Recette | F. Ménard

Ingredients

  • 2 Exceldor chicken breasts, cut into 1,5 in. cubes
  • 6 slices of F. Ménard bacon, cut in half
  • 1 tsp. (5 ml) garlic salt
  • 1 tsp. (5 ml) ground pepper
  • 1 cup (250 ml) boiling water
  • 6 dried figs, cut in half
  • 2 tbsp. (30 ml) honey
  • 2 tbsp. (30 ml) balsamic vinegar

Preparation

In a bowl, combine the chicken cubes, garlic salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes or overnight.

In a small bowl, cover the fig halves with hot water and let them swell for about 20 minutes. Drain the figs and reserve the soaking water.

Place a chicken cube and a half of fig on half a slice of bacon and roll tight. Secure with a toothpick. Repeat for the remaining chicken cubes.

In a small saucepan, bring to a boil the soaking water of the figs, honey and balsamic vinegar. Reduce by half for about 5 minutes or until the mixture reaches a syrupy consistency. Reserve.

Preheat oven to 400 °F (205 °C) and place the oven rack at the top position. Place the chicken and bacon bites on a baking sheet lined with parchment paper and bake for 10 minutes. Take the bites out of the oven and brush each one with balsamic glaze. Put back in the oven for 10 minutes and serve hot.

For an elegant touch, replace toothpicks with pretty decorative picks just before serving.

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