Chicken, Fig, and Pancetta Bites

• 12 fresh or dried figs, split
• 2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
• A drizzle balsamic vinegar
• A drizzle extra-virgin olive oil
• Salt and pepper
• 24 slices pancetta, available at deli counter
• 1 package 3 or 4-inch wooden party picks

1. If using fresh figs proceed to the preheat instructions.
2. If using dried figs, place a small pan of water on stove and bring to a simmer.
3. Add figs and plump them in water for 5 minutes.
4. Drain and cool.
5. Preheat griddle or grill pan over medium to high heat.
6. Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks.
7. Drizzle chicken with balsamic and oil and toss to coat.
8. Wash hands and season chicken with salt and pepper.
9. Place a half fig on each piece of chicken and wrap with 1 slice of pancetta.
10. Skewer to secure and place on grill.
11. Wash hands again.
12. Grill chicken bites 4 to 5 minutes on each side.

chicken breast tenderloins, drizzle balsamic vinegar, olive oil, salt, pancetta

Taken from www.foodnetwork.com/recipes/rachael-ray/chicken-fig-and-pancetta-bites-recipe.html (may not work)