This is my version of an appetizer a local Central Texas Mexican restaurant serves. They don’t baste with BBQ sauce, but rather use a dry rub seasoning of some sort. These are both quick, tasty and they are OK for Induction.
20 oz. chicken meat, cooked
¼ c. Smokey BBQ Sauce: http://www.genaw.com/lowcarb/smoky_bbbq_sauce.html
½ lb. bacon
Preheat oven to 350º. Spray or grease a sheet pan. Cut chicken into 1″ pieces and toss in a bowl with the BBQ sauce. Stir well to coat each piece as best as possible. Cut whole block of bacon slices into 4 pieces. Stretching bacon if need bee, wrap a piece of bacon around each piece of chicken and secure with a toothpick. Place morsels onto baking pan keeping separated as best as possible. Broil a few minutes until brown, turn and brown other side.
NUTRITIONAL INFO: Makes around 40 poppers or 10 servings (4 pcs each). Each serving contains:
13 g fat
1.15 g carbs
.2 g fiber
.95 g NET CARBS
410 mg. sodium