Chicken, Bacon, and Water Chestnut Spinach Bites

Chive Salad Dressing


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


Preparing it


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.