Bacon Wrapped Chicken Tenders

Winner Winner Chicken Dinner!

I saw the idea awhile back on Pinterest, made a note to try it and tonight I finally did.  It was a very tasty dinner and the impromptu salad was also a hit. 

 

The only change I may make next time is to try and turn the chicken half way through to see if the bottom bacon gets more crispy.  It does sit in juices so it may not but it is worth a try.  Another option would be to put it on a rack to get it out of the juices.

 

BACON WRAPPED TENDERS 

Sprinkle salt

Sprinkle pepper

4 chicken tenders

¼ t. garlic powder

½ t. chili powder

2 T. brown sugar

 

Sprinkle tenders with salt and pepper. On a plate mix brown sugar, garlic powder and chili powder. Wrap bacon around chicken. Roll in brown sugar mixture. Bake 400°F for 40 minutes or until bacon is crispy.

The salad I served with was a mix of the following.  The Banana Pepper mustard came from Michael Simon of The Chew.  When Banana Peppers go on sale I buy a few jars so I can make this sauce and keep it in the fridge.

• Arugula
• Spinach
• Tomatoes
• Red Bell Peppers
• Cucumber
• Roasted Red Beets (one of my newest favorites)
• Feta
• Dressing:  2 T. Banana Pepper Mustard and enough grape seed oil to loosen it up.

Here is the mustard recipe.  I may have accidentally changed up the recipe (unless in CA banana peppers are just called something different, Sweet vs. Hot) but it worked out well and it was cheap. The peppers I bought were on sale that week. Original recipe "Shasha Sauce" came from The Chew’s Michael Simon. "

 
BANANA PEPPER MUSTARD
16 oz. jar (12) sweet banana peppers, stems removed
4 cloves garlic
1 C. yellow mustard
1 C. white vinegar
½ C. sugar
2 T. flour
½ C. water

Cut stems from peppers and cut in half. Peal garlic. To a food processor add peppers, garlic and mustard. Run till pureed. To a nonreactive pot (stainless steel or enamel) add puree, vinegar and sugar. Bring to a boil. Reduce heat to low and cook for 30 minutes, stirring occasionally so not to stick. Keep your eye on it. In a small bowl, mix flour and water. Add to puree and cook another 20 minutes, stirring frequently until puree thickens. Once cool it will set up more so don’t over cook. Let cool, then pour into a glass container. Refrigerate for up to 1 month. Calories: 788 or 16/serv.; Serving size: 1 teaspoon

Serving suggestions: Serve on a burger, add to the burger meat before cooking, spread on your favorite sandwich, use as a pretzel dip or as a salad dressing by adding EVOO or grape seed oil and if you want it more tangy add vinegar.