BACON CHICKEN WRAPS

                        2 BOTTLES OF BAR-B-Q SAUCE (HICKORY AND TRADITIONAL ARE BEST)

2 JARS OF BANANA PEPPERS (DEPENDING ON TASTE MILD HOT OR BOTH)

8 CHICKEN BREAST (THE FROZEN ONES IN A BAG ARE GREAT)

4 PACKAGES OF BACON (MAKE THAT THEY ARE EVEN WITH MEAT AND FAT)

BLACK PEPPER

GARLIC POWDER

ONION POWDER

FIRST MAKE THE SAUCE (IT IS BEST TO MAKE THIS A NIGHT AHEAD SO THAT THE FLAVORS MIX)

COMBINE IN A LARGE CONTAINER (THAT HAS A LID) BOTH BOTTLES OF BAR-B-Q SAUCE.

 ABOUT 1/2 CUP OF JUICE FROM EACH JAR OF PEPPERS ( TOTAL OF 1 CUP)

2 TSP OF GARLIC AND ONION POWDER

TO MAKE THE WRAPS

BOIL THE CHICKEN IN WATER,    WHEN DONE COOL AND CUT INTO BITE SIZE PIECES

CUT THE BACON (WHILE STILL IN THE WRAPPER) IN HALF. 

 LAY THE BACON ON PARCHMENT OR WAX PAPER IN A SINGLE LAYER

SPRINKLE LITE WITH BLACK PEPPER.  PLACE ON ONE END OF  THE BACON A PIECE OF

CHICKEN.  PUT A BANANA PEPPER OR TWO (SINCE THEY ARE SMALL) ON TOP OF THE CHICKEN.                     

 THEN ROLL UP THE BACON AND CHICKEN.  PLACE ON A COOKING SHEET.

 WHEN ALL THE WRAPS ARE ON THE SHEET GO AHEAD AND

GET THE SAUCE FROM THE FRIDGE AND BRUSH ON THE WRAPS.

PLACE IN AN OVEN AT 400 FOR 20 MINS.   PULL THEM OUT AND BRUSH MORE SAUCE ON THEM

THEN PUT THEM BACK IN THE OVEN FOR ANOTHER 20 MINS.   

BECAUSE THERE ARE A LOT OF VARIABLES IN THIS RECIPE (CHICKEN SIZE , BACON THICKNESS, AND OVEN)

THERE IS NO SET  TIME, TAKE THEM OUT WHEN

YOU CAN SAUCE MORE OR SERVE AS THEY ARE

ENJOY