Ingredients
12 bacon strips, halved10 ounces boneless skinless chicken breasts, cut into 24 cubes1 can (8 ounces) sliced water chestnuts, drained1/2 cup orange marmalade1/4 cup soy sauce2 garlic cloves, minced1 teaspoon grated fresh gingerrootSweet-and-sour sauce, optional
Preparation
Place bacon on a broiler rack. Broil 4 in. from the heat for 1-2 minutes on each side or until partially cooked; cool.
Wrap a piece of bacon around a chicken cube and water chestnut slice; secure with a toothpick. In a large resealable plastic bag, combine the marmalade, soy sauce, garlic and ginger. Add wrapped chicken; seal and carefully turn to coat. Refrigerate for 2 hours.
Drain and discard marinade. Broil chicken for 3-4 minutes on each side or chicken is no longer pink and bacon is crisp. Serve warm with sweet-and-sour sauce if desired.
