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Receta Chicken Tender Rollups with Bacon Wrap
by Salad Foodie

Chicken Tender Rollups with Bacon Wrap

The basic version of this recipe abounds on the Internet, using boneless chicken breasts and gouda cheese. I tweaked it to use what I had on hand, and that was chicken tenders. The resulting rollups are smaller, almost luncheon size, and you can use the cheese you prefer if no gouda's available - Swiss, cheddar, jack, mozzarella. Double the recipe for 4+ servings. But as is, it's perfect for 2-3.

Calificación: 4.5/5
Avg. 4.5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 3

Ingredientes

  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne (or more to taste)
  • 3/4 to 1 pound boneless skinless chicken breast (I used chicken tenders, about 8 large pieces)
  • 3 ounces smoked gouda cheese, sliced
  • 4 slices bacon, cut in half (or use 8 slices to splurge with a total wrap coverage)
  • Optional: plum sauce, Balsamic glaze or heated marmalade

Direcciones

  1. Set oven to 350 degrees F. Heat a non-stick large frypan on low heat, increasing the temperature to medium toward the end of rollups preparation (Step 6 below.)
  2. In small bowl mix together garlic powder, paprika, black pepper and cayenne; set aside.
  3. Pound thicker portions of the chicken tenders til they are uniformly 1/4" thick as much as possible (don't pound where they are thin.)
  4. Sprinkle both sides with the prepared seasoning mix.
  5. Arrange cheese slices in center of tenders and roll up starting at wide end, pressing firmly.
  6. Wrap each rollup with a half bacon slice.
  7. Brown in preheated non-stick pan, turning once, until bacon begins to crisp, about 5 minutes.
  8. Place on baking sheet and bake for about 10 minutes or more until a digital thermometer reads 160 to 165 degrees in center. (Note: if you substitute chicken breast rather than tenders, increase baking time to about 20 minutes, but check internal temp to be sure.)
  9. If desired, serve with a drizzle of plum sauce, Balsamic vinegar glaze, honey mustard or heated marmalade, just for balance of flavors.