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Pixley On a Stick

Pixley On a Stick

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Good as an appetizer or a light meal.

Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings



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


  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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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!


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!


These were really good! My girlfriends raved about them. I do think that 5 lbs of chicken is too much though. I think my package was about 3 lbs. I also needed more ranch mix because I dipped the chicken before and after I wrapped the bacon around it. I baked for 20 minutes and broiled for 10 to get the bacon crispy. I will definitely make these again!