INGREDIENTS
•
5 boneless, skinless chicken breasts cut in three strips each (15 pieces)
•
8 slices of bacon cut in half to make a piece for each chicken strip
•
2 cups brown sugar (might need more if you coat the pieces heavily)
•
Teriyaki sauce (I used Kikkoman)
•
chili powder
•
Tony Chachere's creole seasoning
•
salt
•
black pepper
•
garlic powder
•
mozzarella cheese (optional)