This is a fairly common lunchbox filler, but also makes a good evening meal.
The bacon really does help keep the chicken moist and provides crunch and a great flavour. And lets face it, everything is better with bacon!
When packing these in a packed lunch, I like to pack a dipping sauce – ketchup, mustard, paleo ranch dressing or a honey mustard sauce are the most popular. For an evening meal, I most often serve them hot with fries and a salad (and ketchup of course).
These are AIP, but obviously you would not use the ketchup, mustard or honey mustard sauce. Homemade guacamole would be a good choice for an AIP dipping sauce.
Bacon Wrapped Chicken Fingers
makes aprox 18 chicken fingers
- 2lb chicken tenders
- 1lb bacon (aprox 18 rashers)
- poultry seasoning (make sure it contains no non-AIP ingredients. The one I use contains sage, thyme, rosemary, marjoram and garlic powder)
- Sea salt to taste
This is a very, very simple recipe.
Preheat the oven to 200°C/400°F.
Season the chicken tenders with poultry seasoning.
Season the chicken to taste with salt. Be careful with the salt – you do not want to use too much as the bacon is salty.
Wrap each chicken tender in a bacon rasher, spiraling it down the length of the chicken. Secure with a toothpick if necessary.
Place the wrapped chicken tenders on a rack over a baking/roasting tray.
Bake in the oven for 20-25 minutes until the chicken is cooked through and the bacon is crispy.
Serve hot or cold.
Shared at Tuesdays With a Twist #55
Shared at Tasty Tuesday
Shared at Real Food Wednesday 4/30/2014
Shared at Paleo AIP Recipe Roundtable