Alan Bennett
Recipe Yields: 40 pieces
Description: Boneless chicken breast dressed with a blackened seasoning and grilled tender, cut into bite sized portions and wrapped with a slice hickory bacon and served with a dipping sauce.
Served two per person.
Qty Measure Preparation Ingredient
5 Pound cut into small pieces chicken breast, boneless and skinless
1 Pound bacon, raw
1 Cup Pineapple Rum Sauce
1 Each bell pepper, red
2 cups Blackened Chicken Marinade
Method:
Dice raw chicken into small pieces – about 1" cubes
Marinate chicken in Blackened chicken marinade-- oil (2 cups) & Redfish Magic (2 Tablespoons)
Saute in skillet on medium-high heat until internal temperature reaches 165F.
Let cool and wrap cooked chicken in raw bacon
Bake @ 350F for 10 minutes or until bacon is crisp
Arrange on platter with a bell pepper filled with pineapple rum sauce in center
Pineapple Rum Sauce
char-grilled fresh pineapples with a touch of Jamaican Rum
Yields: 2.00 Cup - Fld
Ingredients
1 pineapple, chopped into bits
1 stick of butter, melted
¼ cup of dark rum
4 tablespoons of brown sugar
Method:
1. hold pineapple upright (leaves in the air)
2. cut around sides of pineapple in order to trim down to the fruit, leaving no "bur"
3. use stem (leaves) as a handle to turn pineapple
4. grill each side about 2 minutes per side
5. remove pineapple from grill and trim around core, 4 large slices
6. mince pineapple
7. add remaining ingredients
Blackened Chicken Marinade
Marinade used with the Cajun grilled chicken breast.
Yields: 2 cups
Ingredients
2 cups of vegetable oil
2 Tablespoons of Redfish Magic
Method:
Mix together in medium sized mixing bowl
Marinate chicken in oil and Redfish Magic for a few minutes
Grill chicken over wood fire for best results (or sauté in a skillet)
