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Pixley On a Stick

Pixley On a Stick

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Mel

Mel

Good as an appetizer or a light meal.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 139 kcal
  • 7%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 7.2g
  • 2%
  • Protein:
  • 17.6 g
  • 35%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 218 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. Mix together the sugar and ranch dressing mix in a shallow bowl.
  3. Cut the bacon slices in half the short way. Wrap half a bacon slice around each chunk of chicken, and secure it with a toothpick. Roll the bacon-wrapped chicken pieces in the sugar-ranch dressing mixture.
  4. Place the bacon wraps on the prepared baking sheets, and bake in the preheated oven for 30 minutes, until the chicken is cooked through, the bacon is sizzling, and the crust is browned.
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Reviews

COOKINGKRIS1
59

COOKINGKRIS1

2/24/2011

Very good. I had to finish under the broiler for the bacon to be crispy. A little advice: put the toothpick on the SIDE of the chunk of chicken so you can flip it over and broil the other side. Served with honey mustard and would recommend the whole amount of sugar, but brown sugar. Great appetizer!

Cinda
35

Cinda

4/2/2009

This recipe was so good! I halved the recipe because I thought it sounded like too much. I never should have done that! I took them to a church fellowship and they were all gone by the time the everyone went through for firsts. Everyone loved them and wanted the recipe. Will definitely make again. Am actually making them again this Saturday! Thank you for the awesome recipe!

linda
23

linda

5/3/2010

this is great on the grill. I wrapped them in foil and let them cook for 10 minutes turning twice. removed them from the foil and allow them to cook another 5 minutes to crisp the bacon. Served them with spinach salad and melon on the side. YUMMY

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