1.6 pound boneless-skinless chicken breast, cut into 1 inch pieces
1.6 pound bacon, I used Oscar Meyer because it is thin
Chipotle Chile “Brown Sugar” Seasoning
1.6 teaspoon ground cumin
3.2 tablespoons low sugar ketchup
1.6 tablespoon pure ground chiles
1.6 tablespoon Sukrin Fiber Syrup Goldor 1 T honey or 1 tablespoon erythritol
3.2 tablespoons red wine vinegar
0.8 cup sukrin gold
1.6 tablespoon water
1.6 teaspoon ground chipotle chile pepper
Sweet and Sour Sauce
1.6 tablespoon Worcestershire sauce
Preheat the oven to 375 and place the rack in the middle position.
Line a large sheet pan with foil. Place a cooling rack (like for cookies) in the pan. Alternately, use a large broiler pan.
Mix the ingredients for the Chipotle Chile “Brown Sugar” Seasoning in a small bowl.
Mix the Sweet & Sour Sauce together in a small bowl.
Cut the chicken into 1 inch pieces and season liberally with the garlic salt and pepper.
Cut the whole pack of bacon into thirds. Working with a third of bacon at a time. Take a stack of bacon and put each piece on a cutting board. Then put a piece of chicken at the bottom of each piece of bacon and roll up the chicken in the bacon. Place seam side down and move on to the next piece. When all pieces on the cutting board have been rolled, put them one-by-one into the chipotle chile “brown sugar” seasoning and roll to cover. Place the coated bacon wrapped chicken on the rack seam side down. Repeat the procedure until the bacon has been used up.
Dip a pastry brush into the Sweet & Sour sauce and dab a little onto each chipotle chicken bacon bite. If you don’t have a pastry brush, then spoon a few drops on each piece. Sprinkle any leftover “Brown Sugar” mixture on the chicken bacon bites.
Bake in the middle of the oven for 20 minutes, then place under the broiler for 5-7 minutes, turn the bacon chicken bites over and broil for another 5-8 minutes. Makes 50-60 pieces and serves 10 as an appetizer (5 pieces each).