Chicken 2 ways
The other night I made chicken 2 ways, wrapped in bacon for us adults and skewered on popsicle sticks for the kids. Both were a big hit!
The bacon wrapped version was delicious and was topped with a sweet and tangy mix of brown sugar and honey dijon mustard but you could certainly top them with whatever sauce you wanted or your favorite bbq sauce. They were a cinch to put together and cooked in no time. I serve them with cheesy potatoes or just simple mashed potatoes and it is a winner with everyone.
For the kids I decided to go a fun route and put some of the chicken tenders on popsicle sticks. I made half the batch with a crunch cornflake coating and then other half I simply seasoned with pepper and garlic salt. It was a new fun way to eat dinner and the kids really liked it.
Sweet and Tangy Bacon Wrapped Chicken
INGREDIENTS
2 pounds of boneless skinless breasts cut into strips or 2 pounds chicken tenderloins
A pound of bacon (thinner is better, this is not the best place for a thick slice of bacon)
Honey dijon mustard
Brown sugar
or
Your Favorite BBQ sauce
DIRECTIONS
This could not be simpler
- Line a sheet pan with foil
- In a small bowl mix about a cup of brown sugar with 2 tablespoons mustard (add more mustard or sugar to taste)
- You want the mixture to be thick.
- Wrap each strip with a slice of bacon.
- Place chicken on tray and spoon the sauce of the top. Don’t worry about spreading the sauce it will melt and coat in the oven.
- Bake in oven at about 350-400 until chicken is cooked through and bacon is crispy.
Chicken Pops (adapted from Weelicious)
INGREDIENTS
Chicken tenderloins (white stringy piece removed)
Popsicle sticks
Cornflakes
Spray oil
DIRECTIONS
Line a sheet pan with foil, spray with a little oil.
Stick a popsicle stick in the bottom of a tenderloin and gently work it up the tenderloin, it should be relatively easy to do
Repeat with all tenderloins.
Now you can dress these up however you want, bbq sauce, honey mustard, crispy, plain, however your kids like them.
I put some garlic salt and pepper in the food processor with some plain cornflakes and just let it go till it was all crushed up.
Then I dipped half of the chicken in the cornflake mixture.
For the other half I just sprinkled with pepper and garlic salt.
Wrap the handles in foil so they do not burn.
For the cornflake ones I sprayed the tops with a little oil.
Bake at 350-400 until cooked through.
Pull off the foil and watch the kids devour them!
