bacon wrapped chicken tenders with salad and croutons
Sometimes we want a meal we can eat with our fingers, and these chicken tenders served with bite-sized croutons and crisp lettuce are perfect for just that purpose. Although bacon is salty, make sure to season the chicken with salt and pepper before wrapping.Once you’re finished cooking, pick up a tender, dip in Dijon mustard, and top with a cornichon. There’s your perfect bite. Cook, relax, and enjoy!
What you’ll need:
1 ¼ lbs boneless skinless chicken tenders
2 tsp dried oregano
6 oz bacon
1 lemon
1 ciabatta roll
4 packets Dijon mustard
1 head red leaf lettuce
3 oz cornichons
coarse salt
olive oil
freshly ground black pepper
1 ¼ lbs boneless skinless chicken tenders
2 tsp dried oregano
6 oz bacon
1 lemon
1 ciabatta roll
4 packets Dijon mustard
1 head red leaf lettuce
3 oz cornichons
coarse salt
olive oil
freshly ground black pepper
Equipment:
large skillet
large skillet
Recipe steps:1. Season chicken
Season chicken tenders well all over with salt, pepper, and oregano. Count number of tenders and number of bacon strips. If necessary cut bacon strips in half to get enough bacon to wrap around each chicken tender.
Season chicken tenders well all over with salt, pepper, and oregano. Count number of tenders and number of bacon strips. If necessary cut bacon strips in half to get enough bacon to wrap around each chicken tender.
2. Wrap with bacon
Wrap 1 piece or 1 half of a piece of bacon around each tender.
Wrap 1 piece or 1 half of a piece of bacon around each tender.
3. Cook chicken
Heat 2 teaspoons oil in a large skillet over medium-high. Add chicken tenders to skillet (may need to do in batches) and cook until browned on bottom, 3–4 minutes. Turn over and brown on the other side, 3–4 minutes more. Remove from skillet and cook second batch if necessary. Transfer to a platter and squeeze juice of half of the lemon over the top. Reserve skillet.
Heat 2 teaspoons oil in a large skillet over medium-high. Add chicken tenders to skillet (may need to do in batches) and cook until browned on bottom, 3–4 minutes. Turn over and brown on the other side, 3–4 minutes more. Remove from skillet and cook second batch if necessary. Transfer to a platter and squeeze juice of half of the lemon over the top. Reserve skillet.
4. Make croutons
Tear roll into bite sized pieces. Reheat oil in skillet over medium-high. Add bread pieces and cook, stirring until browned, about 2 minutes. Remove from skillet and season with salt and pepper.
Tear roll into bite sized pieces. Reheat oil in skillet over medium-high. Add bread pieces and cook, stirring until browned, about 2 minutes. Remove from skillet and season with salt and pepper.
5. Make dressing
Squeeze juice from remaining lemon half into a bowl. Whisk in 1 packet (1¼ teaspoons) Dijon mustard, ½ teaspoon salt, and 3 tablespoons oil. Separate lettuce leaves then wash and spin dry.
Squeeze juice from remaining lemon half into a bowl. Whisk in 1 packet (1¼ teaspoons) Dijon mustard, ½ teaspoon salt, and 3 tablespoons oil. Separate lettuce leaves then wash and spin dry.
6. Finish
Toss lettuce with croutons and serve drizzled with dressing alongside platter of chicken, remaining Dijon mustard (1 tablespoon plus ¾ teaspoon), and cornichons. Enjoy!
Toss lettuce with croutons and serve drizzled with dressing alongside platter of chicken, remaining Dijon mustard (1 tablespoon plus ¾ teaspoon), and cornichons. Enjoy!
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