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.
I ended up cooking about 20 chicken tenders. On the bigger pieces of chicken, I used two leaves. On the smaller pieces, I only used half a strip of bacon. These don't make great leftovers (the bacon and sage get a bit soggy), so I'd say shoot for making what you think you'll eat in one sitting.