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Ancho Chili Bacon Wrapped Chicken Tenders

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Ancho Chili Bacon Wrapped Chicken Tenders
Ancho Chili Bacon Wrapped Chicken Tenders
Course Main Meal
Prep Time 25
Cook Time 25
Servings
chicken tenders
Ingredients
Ancho Chili/Tomato Paste:
Additional Ingredients:
Course Main Meal
Prep Time 25
Cook Time 25
Servings
chicken tenders
Ingredients
Ancho Chili/Tomato Paste:
Additional Ingredients:
Ancho Chili Bacon Wrapped Chicken Tenders
Instructions
  1. Re-hydrate the chillies and the tomatoes by placing them in a small saucepan with 1+1/2 cups water.
  2. Let them come to a full boil for 1 or 2 minutes, turn off heat, cover and seep for 1 hour.
  3. When chillies and tomatoes have been re-hydrated, drain them and place both of them in a mini food processor.
  4. Add the remaining ingredients except the bacon, and pulse/whizz till the ingredients are emulsified.
  5. Pour the paste into a 2 litre size storage bag.
  6. Trim all fat from your chicken breasts and cut in half vertically.
  7. Cut each breast half into two or three strips or tenderloins.
  8. Place all tenderloins/strips in the storage bag with the Ancho/Tomato chilli paste.
  9. Ensure the chicken tenders are fully covered with paste by tossing and turning them.
  10. Place in refrigerator for 2-4 hours.
  11. Remove from refrigerator.
  12. Wrap half of a bacon strip around each tender.
  13. Lay bacon wrapped tenders seam side down on pre-sprayed aluminium lined baking sheet.
  14. Preheat oven to 190 C / 375 F.
  15. Bake for 25 to 30 minutes till thoroughly cooked and bacon is crispy.
  16. - - - DO NOT OVER-BAKE - - -
  17. Take out of the oven and place on pretty platter.
  18. Serve with your dressing like blue cheese dressing or sour cream.
Recipe Notes

The most easiest of dinners being budget and family friendly too!
By Didi

MAIN MEALS
DESSERTS
SNACKS