We had company a few weeks back and decided to try this recipe from Divas Can Cook. I’ve had great success with Monique’s recipes and this was no exception. This is actually super easy to make, but looks like lots of work with the bacon wrapped around it.
Bacon Wrapped Chicken Tenders
Author:Divas Can Cook
1 lbs. chicken tenders (about 10)
10 strips bacon, sliced in half length-wise
½ teaspoon salt
1 teaspoon paprika
½ teaspoon black pepper
1 teaspoon onion powder
½ teaspoon Italian seasoning
1 teaspoon garlic powder
⅔ cup light brown sugar, packed
2 tablespoons chili powder
Preheat the oven to 350 F.
Mix the salt, paprika, black pepper, onion powder,italian seasoning, and garlic powder in a small bowl.
Sprinkle the spice mixture evenly over both sides of the chicken tenders, completely coating them with the spices.
Wrap two sliced bacon strips around the chicken tender. Tuck in the loose ends. I didn’t worry about putting a toothpick or anything in, once cooked they seemed to stay.
Mix together brown sugar and chili powder.
Sprinkle this mixture generously over bacon wrapped chicken, top and bottom. Press the sugar mixture into the chicken to pack it on.
Place the chicken on a greased grill pan.
Bake for 25-30 minutes or until chicken is done and bacon is crisp. You can broil for the last few minutes if desired to crisp up the bacon more.
I think this would be excellent cooked on the barbecue as well. Can’t wait to try it on the grill. I was also thinking that I might like to substitute the Brown Sugar and Chili Powder Mixture for the topping used in the Island Pork Tenderloin Recipe I shared some time ago. In this recipe, you mix the following three ingredients together and then apply in the same way as this recipe suggests. I would love to try this combination in lieu of the original just to see what it’s like. I absolutely love this on pork tenderloin.
1/4 cup brown sugar, packed
1/2 tablespoon fresh garlic, finely chopped
1/2 tablespoon Tabasco sauce
You can see in this picture that I didn’t have avocado on hand and didn’t add greens either…still delicious though!
This Chicken Fajita recipe is one of our family favourites and makes the menu at least twice a month. This recipe was taken from a collection of Mini Canadian Living Cookbooks that I got “free with a fill” at a local gas station when I was in university. When I look back now, I realize how lucky I was to have managed to collect the whole set ~ LOL! I tried to search for it on the Canadian Living archives, but couldn’t find it.
4 boneless skinless chicken breasts
1/4 cup chicken stock
2 Tablespoons lime juice (preferably freshly squeezed)
2 cloves minced garlic
1 teaspoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon pepper
4 – 8 flour tortillas (depending on how much you stuff each)
2 Tablespoons vegetable oil
1 onion, thinly sliced
1 small sweet red pepper, cut in thin strips
1 hot banana pepper, cut in thin strips
Slice chicken crosswise into strips. In a bowl, combine the stock, lime juice, garlic, cumin, coriander and pepper. Add chicken and stir to coat; set aside. (The recipe doesn’t really indicate how long to marinate, but I like to let mine sit a minimum of 10 minutes, but up to an hour).
The recipe suggests warming the tortillas by wrapping them in foil and placing them in a 350 degree oven for 10 minutes or until heated through. (I always skip this step.)
Heat 1 Tablespoon of the oil in a skillet over high heat. Drain the chicken, reserving the marinade. Pat the chicken dry (I often skip this as well) and add it to the hot skillet. Stir-fry for 4 to 5 minutes or until it is no longer pink inside. Remove the chicken and set it aside.
Add the remaining oil to skillet. Stir-fry onion, red peppers and banana peppers for 1 minute. Pour in reserved marinade; cook, stirring for about 30 seconds or until most of the liquid has evaporated. Return the chicken to skillet and heat through. Season with salt to taste.
Garnish: Spoon salsa and tomatoes over the tortilla. Top with the chicken mixture, sliced avocado and a dollop of sour cream. Fold and serve.
This recipe has great flavour and is a pretty healthy meal. It is often included in our weekly menu plan because it is easy to make and liked by the whole family. Enjoy!
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