Bacon Wrapped Chicken Filets

Bacon Wrapped Chicken Filets 

1 pkg of chicken filets 

1 pkg of bacon 

1 tbsp vegetable oil

2 tbsp maple syrup 

1 tsp Dijon mustard 

Salt 

Pepper

Preheat oven to 400 degrees 

Heat vegetable oil in an oven proof skillet over medium heat. 

In a small bowl mix together maple syrup, mustard, salt and pepper. Glaze both sides of each chicken filet and wrap in bacon. Place in skillet, loose end down.

Sauté chicken filets for a few minutes on each side until bacon starts to golden and transfer to oven. Bake for approximately 15 minutes until bacon is golden brown. 

Remove from oven, place on serving platter and serve. 

Caramel Creme Squares

Caramel Creme Squares 

2 cups graham cracker crumbs 

1/2 cup butter, melted 

1 tbsp sugar

1/2 tsp salt 

8 oz cream cheese, softened 

1/4 cup sugar

3 1/4 cup milk, divided 

1 large tub cool whip, divided 

3.4 oz instant butterscotch pudding

3.4 oz instant vanilla pudding 

Caramel syrup 

Mix graham cracker crumbs, butter, first amount of sugar and salt & press into a greased 9 X 13" pan. 

In a medium bowl, cream second amount of sugar and cream cheese until smooth.  Add 1/4 cup milk until well combined. Fold in 1 cup of cool whip and spread on top of graham cracker mixture. 

In a small bowl, mix together butterscotch pudding with 1 1/2 cup milk. Pour over cream cheese mixture and refridgerate for 5 minutes. 

In a small bowl, mix together vanilla pudding with 1 1/2 milk. Pour over butterscotch layer and refridgerate for 5 minutes. 

Spread remaining cool top over vanilla layer and refridgerate 3 - 4 hours before serving. 

Cut into serving size squares and drizzle with caramel syrup & serve.