I made this for my husband and it was too salty with the bacon and I couldn't get the bacon crisp. We don't usually like salty dishes. I will add a variable to this dish in the future with cooking the bacon into small crispy bits and after cooking the chicken tenders, add the bacon on top with a spicy mustard sauce drizzled on top.
- 8 fresh sage leaves
- 8 chicken tenders (about 1 1/4 pounds)
- 8 slices bacon
- 1/2 teaspoon extra-virgin olive oil
Place a sage leaf on each chicken tender, then wrap each with a bacon slice. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes. With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.
Bacon-Wrapped Chicken Tenders
4/ 5Oleh Arbuzs Corps