Chicken, Fig, And Pancetta Bites Recipe - Cooking Index
Chicken, Fig, And Pancetta Bites Recipe - Cooking Index
| 12 | Fresh or dried figs - split | |
| 2 lbs | 908g / 32oz | Chicken breast tenderloins or |
| Boneless skinless chicken thighs | ||
| A drizzle balsamic vinegar | ||
| A drizzle extra-virgin olive oil | ||
| Coarse salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 24 | Pancetta | |
| = (available at deli counter) | ||
| 1 | Wooden party picks - (3" or 4" long) |
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.
Preheat griddle or grill pan over medium to high heat.
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.
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.
This recipe yields 8 party servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B06) - from the TV FOOD NETWORK
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