Prep Time: 30 min. | Total Time: 1 hour (incl. marinating) | Makes: 12 servings
WHAT YOU NEED
3 Tbsp. GREY POUPON Savory Honey Mustard, divided
2 Tbsp. Worcestershire sauce
1 large boneless skinless chicken breast (6 oz.), cut into 24 pieces
8 slices OSCAR MAYER Bacon, cut into thirds
4 oz. CRACKER BARREL Vermont Sharp-White Cheddar Cheese, cut into 12 slices
24 RITZ Crackers
2 tsp. chopped fresh parsley
Mix 2 Tbsp. mustard and Worcestershire sauce. Add to chicken in shallow glass dish; toss to coat. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard marinade.
Heat broiler. Wrap bacon around chicken; secure with toothpicks. Broil, 4 inches from heat, 10 min. or until bacon is crisp and chicken is done, turning after 5 min.
Heat oven to 350ºF. Remove toothpicks. Cut cheese slices in half. Place crackers on baking sheet; top with cheese. Bake 4 to 5 min. or until melted. Top with chicken and remaining ingredients.
Make Ahead: ?Bacon-wrapped chicken pieces can be broiled ahead of time. Cool completely, then refrigerate up to 1 day. When ready to serve, top crackers with cheese and chicken, then bake as directed. ??Substitute: ?Prepare using KRAFT Monterey Jack Cheese. ??Note: ?Pairs well with a glass of Merlot. Please drink responsibly.