Don’t let anything go on a plate that isn’t gorgeous. Even chicken tenders can become a work of art in this simple and flavorful baked chicken recipe.
INGREDIENTS:
- 8 boneless chicken tenders, about 3 ounces each tender
- 4 strips sturdy thick cut bacon
- 1 Fuji apple cut into 8 thick slices (Can also use Granny Smith)
- Half a large white onion cut into long thick pieces
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh Italian flat leaf parsley
- A bit of Olive This! Single Varietal Olive Oil to moisten bottom on baking dish
- 2 tablespoons chopped Italian flat leaf parsley
- ¼ cup sliced almonds for garnish
DRESSING:
- 3 tablespoons Olive This! Cascadian Wild Raspberry Vinegar
- 2 tablespoons Olive This! Single Varietal Olive Oil
- 2 tablespoons honey
- 1 teaspoon poultry seasoning
- 1/2 teaspoon chopped dried thyme
- ½ teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 teaspoon white sugar
- A pinch of garlic salt
INSTRUCTIONS:
Prepare all ingredients to have them ready to assemble into bundles. Preheat oven to 375° F.
Cut the apple and onion and lay out the four bacon slices on a cutting board. Place two of the tenders down and flank them with 2 slices onion and 2 slices of the apple. Sprinkle with a little bit of the salt. Wrap the bacon around all and seal tightly with the edges of the sticky bacon.
Set seam side down in a lightly oiled baking dish. Repeat for three other bundles. Mix all the dressing ingredients in a separate bowl. Whisk until well blended. Brush generously on the wrapped chicken bundles. There should be enough for all four servings with no dressing remaining. Sprinkle with a little parsley and reserve some parsley for garnishing.
Roast in oven for 20 minutes or until chicken is done. Be careful not to overcook, as tenders usually cook quickly.
Serve with mashed sweet potatoes and garnish with almonds.
©Recipe and Photo Copyright Camine Pappas, 2022. All rights reserved.
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