By Mary Capone

Gluten-Free Bacon Wrapped Chicken

Here is an irresistible way to enjoy chicken. This super-simple recipe can be cooked on the grill or in a wok. Serve it with gluten-free ranch dressing or pair it with rice and veggies for a full meal.

1 cup gluten-free soy sauce
2 tablespoons vinegar (apple cider or rice wine vinegar)
¼ cup brown sugar
1 tablespoon fresh ginger, peeled and grated
1 clove garlic, minced
1 bunch chives, chopped
1 pound chicken breast, cut into small pieces
¼ pound sliced bacon

1. In a medium-size bowl, mix together soy sauce, vinegar, sugar, ginger, garlic and chives.

2. Add chicken and stir until coated. Cover and refrigerate for 1 hour or longer.

3. Cut bacon into thirds. Wrap bacon around each chicken piece, securing it with a toothpick.

4. For the wok, add chicken pieces to 1 tablespoon hot vegetable oil; cook for 10 minutes, turning often until bacon is crispy and chicken is firm to the touch. For the grill, lightly grease a grill plate; add chicken and cook until meat is firm and bacon is crispy, about 10 minutes.

Each serving contains 267 calories, 14g total fat, 5g saturated fat, 0g trans fat, 84mg cholesterol, 543mg sodium, 3g carbohydrate, 0g fiber, 30g protein.

Mary Capone (bellaglutenfree.com) is author of  The Gluten-Free Italian Cookbook and creator of Bella Gluten-Free allergy-friendly baking mixes. To buy this cookbook, click here.