This was the dish that Tuna was in charge for a pre-thanksgiving hors d’oeuvre party and it was damn good.
With all the lighter appetizers at holiday parties (think veggie trays, delish cookie tins), this is one to add to the menu. These bites are full of protein that satiate hunger without too many calories.
Perfect to have before a glass
[or two] of champagne.
Makes 16 bites
This recipe was adapted from HERE!
← Note: I used a George Foreman Grill and wooden toothpicks →
- 8 raw chicken tenders
- 4 tbsp whipped light cream cheese
- 1 jalapeño pepper
- 8 slices raw bacon
Flatten the chicken tenders and cut each slice in two horizontally.
Also cut bacon slices in half.
Dab ½ tsp of cream cheese on top of each chicken tender.
Sprinkle ¼ tsp jalapeño on the cream cheese.
Roll up the chicken with the cream cheese and jalapeño on the inside.
Wrap chicken roll with bacon and stab a wooden toothpick through.
Grill for about 10 minutes until bacon is crispy and brown on both sides.
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!