I so wish that I could somehow send to you the scent that is now wafting through my house. It truly is mouthwatering. And I'm not just saying that because I cooked it.
Friday night was Bunco night at our Pastor's house and we were asked to bring finger foods.
I've been itching to make the Bacon Wrapped Chicken that I saw on someone's blog recently so I decided that is what I'd fix.
However, I am a rebellious woman and cannot do anything just as I am told so I had to make it my own. Here is what I did.
2 lbs Boneless skinless Chicken breast tenderloins, sliced in half
2 lbs thin sliced bacon
6 tbsp honey
1/4 cup balsamic vinegar
1/4 tsp ground mustard
2 tbsp Gulden's type spicy mustard
1 tbsp Garlic Pepper
Preheat oven to 425 ° . Sprinkle chicken with Garlic salt and wrap each piece with a strip of bacon. Line up on a bar pan (you need a bar pan with a lip or you'll have a greasy drippy mess, ask me how I know this)
Mix up remaining ingredients in a small bowl with a wire whisk until very smoothly combined.
Using a marinade brush, pat each roll with the sauce. Don't brush or you'll destroy your wraps (ask me how I know! See how much trouble I save you!)
Bake in 425° oven for 14 minutes. Remove from oven and drain. If the tops look browned, turn over, if not, bake another 3-4 minutues. When you turn them, pat with the remaining sauce and bake till done, should be another 13-14 minutes. Do be careful not to overbake as the chicken will dry out.
That's it, Easy peasy and super delicious!