Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup light brown sugar
- 1/2 tsp kosher salt
- 1/8 tsp black pepper
- 8 strips thick-cut beef bacon
Instructions
- Preheat the oven to 375°F.
This temperature is perfect for crisping up the beef bacon while keeping the chicken moist. - Prepare the chicken tenders.
Slice your chicken breasts into long, thin strips—about 4 pieces per breast. If your chicken breasts are large, you might even get 5 tenders out of them. Toss the chicken in a bowl with brown sugar, salt, and pepper. Make sure each piece is evenly coated in the sugary mix. - Wrap in beef bacon.
Take each tender and wrap it in a strip of beef bacon. I like to wrap them in a tight spiral, so the bacon covers most of the chicken. If the bacon isn’t staying put, feel free to secure it with a toothpick. Trust me, the bacon will crisp up perfectly. - Arrange and bake.
Lay the wrapped tenders in a baking dish, leaving a little space between each one. Sprinkle any remaining brown sugar mixture over the top. Bake for about 20-25 minutes, until the beef bacon is crispy and the chicken is fully cooked. - Serve warm.
Once they’re out of the oven, let them cool for just a few minutes before serving. Pair them with ranch dressing, honey mustard, or even maple syrup for dipping.
Notes
If you have leftovers (which might be a rare occurrence!), store them in an airtight container in the fridge for up to 3 days. When reheating, I recommend using the oven at 350°F to maintain the crispy texture of the beef bacon. Microwaving is quicker, but the beef bacon may lose some of its crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner