Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
1 lb. chicken breast, boned and skinless cut into 1/2 inch strips
1/2 cup French salad dressing
1 tbsp. Worcestershire sauce
1 tsp. lemon juice
8 slices of bacon
In a 2 quart baking dish or plastic bag, combine dressing,
Worcestershire sauce and lemon juice. Mix well.
Add chicken, turn to coat. Marinade in refrigerator for 2-3 hours; turning once.
Drain chicken (save the juice). Thread chicken and bacon pieces
alternately on 12 inch skewers.
Place on grill (BBQ) for 15 minutes, turning and brushing often with remaining marinade.
Recipe yields approximately 4-5.