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Bacon-Wrapped Chicken Tenders

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The kids' menu staple gets an indulgent update, proving once again that bacon makes everything better.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, December 2010

Ingredients

  • 8 fresh sage leaves
  • 8 chicken tenders (about 1 1/4 pounds)
  • 8 slices bacon
  • 1/2 teaspoon extra-virgin olive oil

Directions

  1. 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.

Reviews Add a comment

  • sabechamp
    28 APR, 2017
    I've made this with Cajun seasoning on the chicken, then wrapped with bacon. I made it today but cut a slit in each chicken tender and inserted sautéed almonds, then wrapped with bacon and brushed on some Italian dressing. Cooked the tenders in a cast iron skillet and served over rice with the rest of my sautéed almonds as a garnish.
    Reply
  • cmpoland
    21 JUL, 2014
    I made this herb-less because of kids. They loved it. I thought it was alright, but prefer my bacon wrapped around scallops. The only problem is the chicken cooks faster than the bacon. Be sure to use thin bacon.
    Reply
  • egunn01
    8 OCT, 2013
    Cut 1lb of boneless, skinless chicken breast against the grain and into 10 equal strips. Use 4 sage leaves and 4 rosemary sprigs (about the same size as the sage leaves), wrap bacon (use toothpicks to hold in place) around 4 strips with sage, 4 with rosemary, and I did 2 with no herbs. For crispy bacon, it is CRITICAL to have a pan preheated on med-high! Use a 50/50 mixture of olive oil and butter, fry 8-10+ minutes, turn as bacon browns. Perfect recipe, the 9yr-old ate the 2 strips w/o herbs :)
    Reply
  • riks_piks
    18 JUN, 2013
    I made this and served it to the boyfriend for dinner. Needless to say there was nothing leftover for lunch. I used boneless, skinless chicken tenders and turkey bacon. The boyfriend had a great idea for next time - instead of sage...green chile!
    Reply
  • Mamma44
    14 JUL, 2012
    I made these this week and I did not use the sage leaves; I used a little ground sage instead and the kids LOVED THEM! They are getting bored with the standard meals and I thought it was time to shake some things up! This is a KEEPER! Browsing your recipes and i just subscribed to this Everyday Food and I have Whole Living Subscription as well! Thank You... :)
    Reply
  • angeliqueS0616
    2 JUL, 2012
    This is almost a staple in our house. But after we wrap the breast tenderloins and securing the bacon with toothpicks, we marinate in a mixture of zesty italian dressing and a dash of worshteshire sauce. Before you take the chicken up from the skillet you can hold the side down for a few seconds to crisp the bacon. Delicioso!!!
    Reply
  • socreative4u
    20 JUN, 2012
    Sarah, love your new videos, they are great for college students who are apprehensive about cooking alone without mom in the kitchen to help. There will be some much healthier college students this year.
    Reply
  • adizzle917
    18 JUN, 2012
    I used Bar S bacon. I seasoned the chicken with cracked pepper and sea salt. I used a capful of smart balance oil. I flipped the chicken over every 5-7 minutes for bacon readiness. End result was AMAZING, though my chicken may have been a bit over cooked. Still amazing.
    Reply
  • adizzle917
    18 JUN, 2012
    I used Bar S bacon. I seasoned the chicken with cracked pepper and sea salt. I used a capful of smart balance oil. I flipped the chicken over every 5-7 minutes for bacon readiness. End result was AMAZING, though my chicken may have been a bit over cooked. Still amazing.
    Reply
  • adizzle917
    18 JUN, 2012
    I cut my chicken into tenders, seasoned with cracked pepper and sea salt.. and wrapped them with bacon. I put a capful of smart ball. oil. Let it heat up, then placed my bacon covered chicken in the pan. Left it in there with the top on for 7-8 minutes, filpped the pieces over for another 5 minutes (and repeated this for bacon cookedness). I wanted to make sure the bacon was cooked, so that's what I looked for. My chicken may have been slightly overcooked, but who cares. End result was AMAZING!!
    Reply