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Tuesday, February 4, 2014

Bacon Wrapped Chicken Tenders

Photo courtesy of the Cooking Corner.

      Every now and then I come across a recipe, adapt it to my taste (because I can't follow directions) and it comes out just great. This dish is one of those winners. The bacon wrapped tenders were easy to make, can be seasoned to your liking and eaten whole or cut into bite-sized pieces for an appetizer. 
      I went easy on the brown sugar because I was afraid it would be too sweet and possibly burn, but I shouldn't have worried. The bacon kept the chicken moist and added great flavor and the sugar was just enough to balance out the salt from the bacon. It was a great balance of salt and sweet.

Tenders wrapped in bacon ready for rolling in brown sugar.
Bacon Wrapped Chicken Tenders
8 chicken tenders
1 tsp. garlic powder
1 tsp. chili powder
1/2 tsp. paprika
salt and pepper
3 T. brown sugar
8 slices bacon

Preheat oven to 400 degrees. Spray coat a 13x9x2 baking dish.

Place chicken tenders on a plate. Pat dry with paper towel if needed.

Mix garlic and chili powders together with paprika in a small bowl.
Place brown sugar on a small plate.

Sprinkle chicken with seasoning and then add salt and pepper.

Wrap each tender in a piece of bacon, tucking ends under edges.

Roll in brown sugar to just coat lightly.

Place chicken in baking dish and cook for 30 minutes. Flip chicken and return to oven for 5-10 minutes.

Remove from oven and cover with foil until ready to serve.  Cut into 1-inch pieces to serve as an appetizer.

Ready for oven.

*If you like spicier chicken, add 1/8 tsp. cayenne to seasoning. If you like sweeter chicken, add 1 T. more brown sugar and coat a little bit thicker.

Serves 4.

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