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Rachael's Bacon Saltimbocca Chicken Tenders with Balsamic, Honey and Mustard Sauce
Rachael Ray

Rachael's Bacon Saltimbocca Chicken Tenders with Balsamic, Honey and Mustard Sauce

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Chicken fingers get the saltimbocca treatment from Rach—meaning wrapped with bacon and herbs.

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com. Chicken fingers get the saltimbocca treatment from Rach—meaning wrapped with bacon and herbs.

Ingredients

  • Salt and pepper
For the chicken:
  • 2 1/4 pounds chicken tenders, about 2 packages total (20-24 tenders) (Note: you can also buy boneless chicken breasts; remove a tender from each and slice the breast into 3 pieces lengthwise creating 4 chicken strips per breast)
  • 2 teaspoons each kosher salt, black pepper, granulated garlic
  • 1 bunch sage, leaves stemmed
  • 1 pound meaty bacon
For the sauce:
  • 1/4 cup each extra-virgin olive oil (EVOO), aged Balsamic vinegar, Dijon mustard, and Fabanaise, Mayonnaise or Greek Yogurt
  • 1 tablespoons Acacia honey
  • 2 garlic cloves, grated or pasted

Preparation

Preheat oven to 375˚F. Season chicken with salt and pepper and arrange a large sage leaf or 2 medium leaves on each piece of chicken and carefully wrap the chicken with bacon on a bias to evenly cover the chicken with the bacon. Arrange on slotted pan or wire rack-lined baking sheet. Bake 1 rack above center for about 30 minutes until bacon is very crisp and chicken is fully cooked through. In a bowl, combine ingredients for sauce and divide among ramekins. Serve chicken tenders with sauce alongside and Celery, Apple and Fennel Slaw.

Ingredients

  • Salt and pepper

For the chicken:

  • 2 1/4 pounds chicken tenders, about 2 packages total (20-24 tenders) (Note: you can also buy boneless chicken breasts; remove a tender from each and slice the breast into 3 pieces lengthwise creating 4 chicken strips per breast)
  • 2 teaspoons each kosher salt, black pepper, granulated garlic
  • 1 bunch sage, leaves stemmed
  • 1 pound meaty bacon

For the sauce:

  • 1/4 cup each extra-virgin olive oil (EVOO), aged Balsamic vinegar, Dijon mustard, and Fabanaise, Mayonnaise or Greek Yogurt
  • 1 tablespoons Acacia honey
  • 2 garlic cloves, grated or pasted

Directions

Preheat oven to 375˚F.

Season chicken with salt and pepper and arrange a large sage leaf or 2 medium leaves on each piece of chicken and carefully wrap the chicken with bacon on a bias to evenly cover the chicken with the bacon. Arrange on slotted pan or wire rack-lined baking sheet. Bake 1 rack above center for about 30 minutes until bacon is very crisp and chicken is fully cooked through.

In a bowl, combine ingredients for sauce and divide among ramekins.

Serve chicken tenders with sauce alongside and Celery, Apple and Fennel Slaw.

Tags:Bacon, Breakfast, Chicken, Dinner, Lunch, undoRS