The latest issue of Everyday Food magazine has been a complete winner for me. I received it last Wednesday and I’ve already made three of the recipes from the magazine and have plans to make at least three more. They have a 7-page spread all about bacon.  There’s even a recipe for Slow-Cooker Bacon Jam but I’m not that adventurous quite yet. I figured this recipe would be appealing to my husband and it worked out great. For once he said that I could put this recipe into regular rotation.  It was so simple that I am going to add this to our weeknight menus.

Bacon-Wrapped Chicken Tenders

(from Everyday Food, December 201o issue)

  • 8 fresh sage leaves
  • 8 chicken tenders (about 1 1/2 pounds)
  • 8 slices bacon
  • 1/2 tsp extra-virgin olive oil

Trim the tough tendon from the chicken tenders. Rinse then dry with paper towels. Place a sage leaf on each chicken tender, then wrap each with a bacon slice. In a large skillet, heat oil over medium-high heat.

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. (I cooked it longer because I wanted the bacon very crisp.) With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.

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