A delicious retro style hot chicken bacon and apricot canapé to serve through the festive season!

ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

hot chicken bacon and apricot canapés

•  4 chicken tender loins
• olive oil for frying
• sea salt and freshly ground pepper
• 6 rashers of short rindless bacon
• 12 large dried apricots cut in half and soaked in hot water for half an hour

for the dipping sauce

• 1 tablespoon mango chutney
• 2 tablespoons sweet chilli sauce
• 1 small red chilli deseeded and finely chopped (optional)
• 24 wooden toothpicks

Add a small splash of olive oil to a medium frying pan, season the tenderloins with salt and pepper then and cook them on a medium high heat for approximately 4 minutes on each side or until just cooked through. Set aside and allow to cool slightly. Cut the bacon in strips 2-3 cm wide and 10 cm long. Cut the chicken tenderloins in diagonal slices about 1.5cm thick. Stack a half of apricot and a slice of chicken then wrap a strip of bacon around and skewer them together with a toothpick.

Repeat with all 24 canapés. Add another splash of olive oil to a frying pan of griddle pan and fry the canapés on both sides until the bacon starts to brown. Just before serving mix the dipping sauce ingredients in a small bowl. Serve the canapés while still warm. Makes 24.