12 oz. boneless, skinless chicken breasts
¼ c. orange marmalade
½ t. ginger
2 T. soy sauce
1/8 t. garlic powder
1 8 oz. can water chestnuts, if desired
12 slices bacon
Cut chicken into 24 bite size pieces. For marinade, in a medium bowl combine
marmalade, soy sauce, ginger and garlic powder. Add chicken pieces, cover and chill for 30 minutes. Meanwhile, arrange bacon slices on the
unheated rack of a broiler pan, broil 4-5 inches from heat for 1-2 minutes or
till partially cooked but not crisp.
Drain off fat and cool. Halve
bacon slices crosswise. Cut water
chestnuts (if using) in half crosswise.
Drain chicken pieces. Wrap each
piece of bacon around a chicken piece and a water chestnut half, secure with a
wooden pick. Place on the unheated rack
of the broiler pan. Broil 4-5 inches
from heat for 3-5 minutes or till chicken is no longer pink in the center,
turning once.