Pixley On a Stick

Pixley On a Stick

37
Mel 6

"Good as an appetizer or a light meal."
Saved
Save
I Made it Rate it Share Print

Ingredients

50 m servings 139 cals
Serving size has been adjusted!

Original recipe yields 30 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

37
  1. 38 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

Bacon doesn't cook enough, and putting under broiler to crispen up only dries out the chicken

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...

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 t...

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 dippe...

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...

I made them slightly different for dinner instead of appetizers; I didn't cut up my chicken but skewered it onto the sticks with the bacon on top that I first partially cooked. I didn't have d...

Just made this for Christmas Eve company and it was a hit. I used 4 chicken breasts, which was too much for the amount of bacon, but I just dredged them in the sugar/ranch mix and cooked them al...

if my picky son requests a recipe its a keeper...he request this all the time. We all love it thanks.

Really good. I used Italian seasoning mix rather than ranch. Coat it in alot of this mixture. I also did not bake as long and then broiled it the last few minutes to make the bacon crisp.

use only italian seasoning