After making these Bacon-Wrapped Chicken Tenders this week for the first time, I promise they will make another appearance at our table or as an appetizer at a gathering in the near future! They are packed with flavor, and let’s face it, who can resist anything wrapped in bacon? Petit Jean Meats bacon always makes a difference;)
My mom created this recipe last year after my aunt tasted a similar appetizer at a work event. After a little trial and error with ingredients and measurements, the final recipe is a hit! Serve these as the main meat for a simple supper or as an appetizer for a crowd.
Bacon-Wrapped Chicken Tenders
Preheat oven to 325°.
10-12 Chicken Tenderloins
Thick-cut bacon slices (each slice cut in half)
Mozzarella Cheese Sticks (each stick cut into thirds)
Grill-Mates Montreal Chicken Seasoning
Marinade: (Double Marinade if preparing double batch of chicken)
1/3 cup bottled Italian dressing
1/8 cup low-sodium soy sauce
1/8 cup Worcestershire sauce
Mix Italian dressing, soy sauce, and Worcestershire sauce in a shallow dish or large ziploc bag. Place chicken tenders into marinade mixture, seal container tightly, and allow to marinate in refrigerator 20 minutes minimum.
In the meantime, cut bacon slices and mozzarella sticks (number depends on number of tenderloins). Remove marinated chicken from fridge and carefully place 1/3 of a mozzarella stick in the center of each tender and roll up tightly. Stretch each 1/2 piece of bacon gently, and carefully wrap the bacon around each tender. Place seam-side down onto a separate cutting board or plate.
Sprinkle each tender with the Montreal Chicken Seasoning. Transfer chicken to a baking dish and pour leftover marinade in the bottom of the baking dish.
Cook uncovered for 30 minutes at 325°. Then, lower the oven temperature to 275° and cook another 30 minutes. Before serving, you may want to drain each piece of chicken on a paper towel to remove excess marinade, but it is not necessary.