Bacon Wrapped Chicken Tenders

Did someone say bacon? Yes please! I love anything with bacon, but to keep it light(er), I used Low Sodium Bacon for this recipe. To tell you the truth I like it better. It’s 30% lower in sodium, and if baked, it doesn’t taste greasy.

  • 2 chicken breasts (I used a thin cut)
  • 8 slices of Low Sodium Bacon
  • 1 teaspoon italian seasoning
  • 1 teaspoon cayenne
  • 1 teaspoon cumin
  • 2 teaspoons Dijon mustard (or your fav mustard)
  • Freezer bag (or large plastic bag that you can secure the top)
  • Toothpicks
  • 2 baking sheets
  • Cooling rack (baking rack)
  • Tin foil
  • Chives

1-bacon 2-bacon-ingredients 3-bacon-pan

  1. Preheat oven to 425
  2. Line a baking sheet with tin foil and put a cooling rack (baking rack) on top of the baking sheet
  3. Cut up the bacon in half
  4. Add all seasonings into a bag
  5. Cut up the chicken breast into tenders (or bite size pieces)
  6. Put the chicken pieces into the season bag, seal it up, and shake it (so all pieces get coated
  7. Take each chicken piece out and wrap it with a 1/2 piece of bacon
  8. Secure it with a toothpick and place it on a cooling rack (baking rack)
  9. Bake at 425 for 25 minutes
  10. When done cooking, take it out of the oven and place it on a hot plate
  11. Get another baking sheet of the same size, line it with tin foil (for easy cleanup) and turn it upside down and put it on top of the bacon chicken
  12. Let it rest for 5 minutes
  13. When plating, top it with a chive for a garnish
  14. Put mustard on the side of the dish for a dipping sauce

4-bacon-dish

I paired this delish meal with brown rice and peas. Yea bacon!

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