Wednesday, October 5, 2011

Bacon-Wrapped Chicken

I saw Jessie's post for this recipe and got excited to try it out (yet another way to utilize our sage bush).  Anything wrapped in bacon has to be good, right?!  It had surprisingly more flavor than I expected.  The sage was just enough to keep it fresh, but not overpowering in an "herby" kind of way.

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.

1 comment:

  1. i'll bet if you used coconut oil instead of EVOO it would taste kind of island-y... maybe good with the bacon... maybe not with the sage? mmm... bacon.


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