Honey Mustard Bacon Wrapped Chicken Tenders
How do you get your kids to eat chicken tenders that are not deep fried? Wrap them in bacon and drench them in honey mustard seemed to work at my house. My kids loved this recipe for honey mustard bacon wrapped chicken tenders.
Honey Mustard Bacon Wrapped Chicken Tenders
I made a fairly simple honey mustard sauce that is also a great marinade. A few simple ingredients including honey, mustard, garlic, and Worcestershire sauce.
Now, I am not a precise measure. I just taste as I mix. So, while I thought I had the right concoction of ingredients, I was off a bit. I added a splash of red wine vinegar, salt and ground pepper.
Take half of the marinade and drench the chicken tender and let it sit for 30 minutes.
Then start wrapping your chicken tenders in bacon. Place the bacon wrapped chicken on a jelly roll pan or another pan with sides.
Then brush the chicken with some of the remaining honey mustard marinade. Then crack some pepper over top of the chicken.
Bake the chicken on 375 for 10-12 minutes and pull out of the oven.
Flip each piece of chicken over. Brush the chicken with the marinade again.
Bake the chicken for another 10-12 minutes till bacon is brown and crisp.
And just try to pry this out of the hands of young children!
And make sure you get the thinly sliced bacon so it is extra crisp!
Honey Mustard Bacon Chicken Tenders
Ingredients
- 1 pound of chicken tenders
- 1 pound of bacon
- 1/2 cup honey
- 2 tsp spicy mustard powder or 1/4 cup prepared mustard
- 1/2 tsp garlic powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon red wine vinegar
- salt and fresh cracked pepper
Instructions
- Whisk together the honey, mustard, garlic, Worcestershire sauce, and rice wine vinegar. Add salt and pepper to taste.
- Marinade the chicken tenders in half of the honey mustard for 30 minutes.
- Remove chicken from marinade and wrap each piece with bacon. Place on a jelly roll sheet. Brush with the honey mustard marinade, crack pepper over each piece and bake for 10-12 minutes on 375.
- After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp.
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These sound great. What isn’t better with bacon.
We’re having a party – What’d You Do This Weekend? I’d love it if you shared these with us there.
http://www.tumbleweedcontessa.com/blog/
Linda
Your tenders look so yummy! Thanks for the party!!
DING DING DING! WINNER WINNER! CHICKEN DINER! YUMMY!
Oh, I bet that’s good! I think dry mustard is an underrated ingredient.
I’ve made this recipe twice now – each time with a different type of bacon. Though ABSOLUTELY delicious…I can’t get my bacon to cook. Help…any suggestions?
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Love this Leah!! I got it on my menu to make tonight. Not that I make a menu, I just kind of wing it, but you know, it sounds better when I say it’s on my menu. ๐ Sharing on FB and definitely pinning! ๐
can these be made ahead and kept in the fridge for 3 or 4 days or will the texture be ruined?
Has anyone tried doing this?
So is it red wine vinegar or rice wine vinegar? Tit says red in the ingredients but rice in the description. Thanks!
I have used this recipe with drumsticks many times. It is delicious