Thursday, April 18, 2013

Bacon Wrapped Chicken with Honey Mustard Glaze

Well, I've hinted lately that I'm in crazy transition mode.  We've moved from beautiful north Texas to beautiful northwest Arkansas.  Fortunately, our Texas home was under contract four days from listing it! So we are in a comfortable  2 bedroom furnished  apartment here in Arkansas while we house hunt.  It's a fun time, but very unusual for me.  I'm cooking, for just 2 people,  in an apartment sized kitchen.  My cooking essentials are sitting somewhere in a mover's vault as I "make do".  I'm cooking on electric instead of gas which I haven't done in quite a while.  Someone else comes in and cleans, changes the bed linens and vacuums.  I have access to a golf course, sauna, and other goodies,  that I have yet to use.  Instead, I spend my free time out driving my van around, finding my way to different areas and getting used to our new hometown!  Other times, I'm with our realtor, Ida, looking at houses.  Hubbie's new job is going well, the community has been very warm and welcoming and we've already attended several community events.  There is a nice inventory of homes, so I'm hopeful that we will find the right one with a gas range.

Because I'm cooking for just the two of us and presently have a very small freezer and fridge, I use meat that is frozen in individual portions.  I find the Tyson frozen chicken tenderloins and Member's Mark frozen fish fillets very handy for meat options.  Here's a recipe that I made this past Tuesday.  The bacon keeps the chicken very moist and the marinade gives it a tangy flavor.  Love the cracked pepper on top, too!

Bacon Wrapped Chicken Tenderloins

1 lb. chicken tenderloins (I thaw them ahead and rinse that icy glaze off)
1 lb. bacon (I like applewood)
1/2 C  honey
2 TBSP Dijon mustard(or whatever kind you prefer)
1/4 tsp garlic salt
1 TBSP Worcestershire sauce
1/2 TBSP white vinegar
salt and fresh cracked pepper

-Whisk together all wet ingredients and seasonings except pepper.
-Marinate the chicken in 1/2 of the marinade for 30 minutes.
-Remove chicken from marinade and wrap each tenderloine with bacon.
-Place on jelly roll sheet with edges;  brush with the rest of the marinade and top with cracked pepper.
-Bake 10-12 minutes at 375 degrees;  turn, brush other side with marinade,  and bake another 10-12 minutes. Make sure bacon is brown and crisp.

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  1. Hope you are having a great weekend and thank you so much for sharing this awesome recipe with Full Plate Thursday.
    Hope to see you soon!
    Miz Helen

  2. Visit from Insprie Me Monday.
    Would be nice if you can visit and link up at my blog.
    Have a great day.

  3. It's lunch time now and you've made me so hungry! I must try this!