Bacon Wrapped Chicken Fingers

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

BWC1

  • 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.

BWC3

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

3 thoughts on “Bacon Wrapped Chicken Fingers

  1. Pingback: Paleo AIP Recipe Roundtable #85 | Phoenix Helix

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