Chicken, Fig, and Pancetta Bites (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Ingredients:
12 fresh or dried figs, split |
2 pounds chicken breast tenderloins or boneless, skinless chicken thighs |
a drizzle balsamic vinegar |
a drizzle extra-virgin olive oil |
salt and pepper |
24 slices pancetta, available at deli counter |
1 package 3 or 4-inch wooden party picks |
Directions:
1. If using fresh figs proceed to the preheat instructions. If using dried figs, place a small pan of water on stove and bring to a simmer. Add figs and plump them in water for 5 minutes. Drain and cool.
2. Preheat griddle or grill pan over medium to high heat.
3. Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken with salt and pepper.
4. Place a half fig on each piece of chicken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.
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