Twenty-six. I have twenty six chicken recipes pinned.
Apparently we eat a lot of chicken in our house. To be fair it is extremely versatile and in casseroles can go a long way to making a meal stretch. Which is great when you’re a family of seven that entertains a lot.
We also love us some bacon. So when I found this recipe I knew I would have to try it. It has a tangy sweet thing going for it that is quite delicious. The only thing I have discovered is that it needs to be eaten immediately. I made it once for a potluck kind of thing and keeping it warm until we ate caused the chicken to dry out.
What you’ll need:
bag of chicken tenderloins, thawed
bacon, enough for a slice for each piece of chicken
3 TBS honey
2 TBS coarse mustard
What you’ll do:
Wrap one piece of bacon around each piece of chicken.
Place them in a 9×13 baking dish.
Mix together honey and mustard until well blended.
Brush half of it on the bacon wrapped chicken.
Bake in the oven at 425 degrees for about ten to fourteen minutes, (until the bacon is getting nice and crispy).
Turn the bacon chicken over and cover with the rest of the honey mustard.
Return to the oven and bake for an additional ten to twelve minutes.
This last picture is a little sad, don’t you think? It pairs well with rice and veggies but this was the time I made it for the potluck so it’s all by it’s little lonesome on the plate. I almost didn’t include it but the idea of just posting a picture of uncooked chicken wrapped in bacon just seems kind of gross to me. My issue I know but there you have it. On my blog you get the real me…weird hang ups and all 🙂
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