Email to Harper      

Recipe Categories: Harper's HOME PAGEAPPETIZERS BBQ BESTOFTHEBEST BEVERAGES BREAD-QUICK BREAD-YEAST BREAKFAST BUDGET CAKE CANDY CASSEROLES CHEESE CHEESECAKES COMFORTFOODS COOKIES CROCKPOT DESSERTS DINNERPIES EASY EGGS ETHNIC FISHandSEAFOOD FREEZINGPRESERVING FROZENBREADDOUGH FRUIT GIFTSFROMMYKITCHEN GROUNDTURKEY HOMEMADE HOUSEHOLD ICINGFROSTING InSearchOf JAMSandJELLIES JELL-OTHINGS LOWCAL LOWFAT MARINADES MEATS MICROWAVE MISC MIXES NONFOOD PASTA PASTRIES PIE PIECRUSTS PIZZA POTATOES POULTRY RELISHES RICE RICEGRAINS SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SPREADS STUFF TIPSnHINTS VEGETABLES VEGETARIAN

Chicken Poppers




Source of Recipe


ezine


List of Ingredients




12-15 good sized jalapeno peppers
2-3 marinated chicken breasts (recipe below)
bacon (cut strips in half)
toothpicks

Marinade
1/2 C fresh orange juice
1/4 C fresh lemon juice
1 t Dijon-style mustard
1 t Worcestershire
1/4 C canola oil
2 to 3 garlic cloves, minced or pressed
1/4 cup chopped fresh parsley
1 t dried oregano
Salt and fresh cracked black peppercorns, to taste



Recipe



Combine the orange juice, lemon juice, mustard, and Worcestershire in a nonreactive (non metal) mixing bowl. Whisk in the oil a little at a time.
Add the garlic, parsley, oregano, salt, and pepper.
Yield: 1.5 cups

Marinate chicken several hours or overnight. Halve the peppers lengthwise and scrape out the seeds and the membranes being careful that no juice flies up and gets in your eyes (use disposable gloves and a plastic spoon). Cut chicken breasts into pieces to fit in the peppers. Wrap each one in a piece of bacon and secure with a toothpick. Grill until chicken is done.