Bacon Wrapped Chicken

Tuesday nights are usually Taco Tuesdays - we opted for something a little different.  Bacon Wrapped Chicken with a Spicy Teriyaki Honey Glaze. 

Ingredients:

Chicken:
Boneless skinless chicken breast, cut in 1 inch thick strips
Center cut bacon
Salt and Pepper
Glaze:
1/2 cup teriyaki sauce
1/2 cup honey
1/4 cup sugar
1 tsp crushed red pepper flakes

Directions:

1. Heat oven to 375F
2. Wrap bacon around chicken breast strips
3. Sprinkle with salt and pepper
4. Place bacon wrapped chicken on large cookie sheet 1/2 inch apart
5. Bake for approximately 35-45 min (depending on thickness of bacon and chicken)
6. In saucepan combine glaze ingredients and bring to boil, remove from heat
7. In the last 5 min of cooking brush chicken with glaze
8. Cook for additional 5 min

I served this with a cabbage, broccoli, and carrot salad - topped with Asian Sesame dressing and crispy Chow Mein Noodles.

I'm off to help my eldest son with his Typhoid Fever Project (fun huh?)- so let me know what you think!