12 ounces boneless skinless chicken breasts
1/4 cup orange marmalade
2 tsp soy sauce
1 garlic clove, minced
1/2 tsp ground ginger
12 slices bacon
1 (8 oz) can whole water chestnuts, cut in half
Cut the chicken into 24 bite-size pieces. Combine the marmalade, soy sauce, garlic and ginger in a bowl and mix well.
Add the chicken and stir to coat well. Marinate, covered, in the refrigerator for 30 minutes, drain.
Broil the bacon for 1 to 2 minutes or until partially cooked but not crisp: drain and cut into halves crosswise.
Wrap 1 piece of bacon around each chicken piece and a water chestnut half. Broil 4 to 5 inches from the heat source for 3 to 5 minutes or until the chicken is cooked through