Chicken, Bacon, and Water Chestnut Spinach Bites
What You Need
- 2 Large Boneless skinless chicken breasts
- 2 cups of papaya juice
- 1 teaspoon of granulated garlic
- Salt and pepper to taste
- 6-7 slices of peppered bacon
- 1-5oz can of water chestnuts (sliced)
- 1 bag of large spinach leaves
- Hot sauce
- Party picks or toothpicks
Place the chicken in a sip seal bag with papaya juice. Place the bag in a bowl and marinate in the refrigerator for 3- 6 hours.
Sprinkle the garlic and salt and pepper on both sides of the chicken breasts and grill at 400 degrees for 6-6 minuets on one side and 1-2 minutes on the other; remove from heat and cover with foil.
Fry the bacon till almost crisp; remove and drain on paper towels.
When ready to assemble; cut the chicken and the bacon into bite sized pieces. Stack 2-3 spinach leaves on top of each other and place one water chestnut, a piece of bacon and a piece of chicken in the middle; skewer onto a party pick; repeate.
Before serving drizzle the hot sauce over each bite or set the sauce to the side and allow each guest to add their own.