PALEO BACON WRAPPED CHICKEN STRIPS
It's no secret....I really love bacon. I love it by itself or on pretty much anything. So I do enjoy finding ways to incorporate bacon into any meal. This is one of those simple recipes that you can keep on hand for when you have had a crazy day and need to throw something together fairly quickly. I usually have these ingredients around and it's a big hit with both kids and adults.
You can use any sort of sauce you like on them such as buffalo sauce or a sweet and sour sauce. For this recipe used a honey mustard sauce that is both sweet and a little spicy. Add a couple dashes of cayenne for an extra kick if you are feeling frisky.
Serve these with a side of vegetables or a salad and you have a quick and easy meal that everyone will love. Or make them as an appetizer and watch everyone scarf them down. .
You can use any sort of sauce you like on them such as buffalo sauce or a sweet and sour sauce. For this recipe used a honey mustard sauce that is both sweet and a little spicy. Add a couple dashes of cayenne for an extra kick if you are feeling frisky.
Serve these with a side of vegetables or a salad and you have a quick and easy meal that everyone will love. Or make them as an appetizer and watch everyone scarf them down. .
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Bacon Wrapped Chicken StripsPrep time: 15 mins Cook time: 30 mins Servings: 6
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Ingredients:
- 2 pounds boneless, skinless chicken breasts
- Sea salt
- Ground pepper
- Garlic Powder
- 2 packages of bacon
- 1/3 cup raw honey
- 1/2 cup prepared (ground) mustard
- 3 Tbsp. apple cider vinegar
- Dash cayenne (optional)
Equipment:
- Cutting board
- Kitchen knife
- Small mixing bowl
- Spoon
- Basting brush
- Oven mitt
- Wire cooling rack
- Aluminum foil
- Baking pan
Directions:
1. Preheat oven to 400F, making sure the oven rack is about 1/3 away from the oven top. Sprinkle chicken breasts lightly with sea salt, ground pepper and garlic powder.
2. Slice chicken strips to about 1 1/2 inches thick and wrap in bacon. Place each on a wire rack and place rack over a baking pan wrapped in aluminum foil to catch drippings.
3. Mix the raw honey, mustard, vinegar and cayenne (optional) in a small mixing bowl until combined.
4. Baste the top of the chicken strips with the honey mustard mixture and place in the oven for about 12-15 minutes. Remove the pan from the oven and flip over the chicken strips with a pair of kitchen tongs. Baste the other side of the strips with the mixture and return to the oven for another 12-15 minutes or until bacon is crispy. Throw away remaining sauce.
5. Remove from oven and serve.
- 2 pounds boneless, skinless chicken breasts
- Sea salt
- Ground pepper
- Garlic Powder
- 2 packages of bacon
- 1/3 cup raw honey
- 1/2 cup prepared (ground) mustard
- 3 Tbsp. apple cider vinegar
- Dash cayenne (optional)
Equipment:
- Cutting board
- Kitchen knife
- Small mixing bowl
- Spoon
- Basting brush
- Oven mitt
- Wire cooling rack
- Aluminum foil
- Baking pan
Directions:
1. Preheat oven to 400F, making sure the oven rack is about 1/3 away from the oven top. Sprinkle chicken breasts lightly with sea salt, ground pepper and garlic powder.
2. Slice chicken strips to about 1 1/2 inches thick and wrap in bacon. Place each on a wire rack and place rack over a baking pan wrapped in aluminum foil to catch drippings.
3. Mix the raw honey, mustard, vinegar and cayenne (optional) in a small mixing bowl until combined.
4. Baste the top of the chicken strips with the honey mustard mixture and place in the oven for about 12-15 minutes. Remove the pan from the oven and flip over the chicken strips with a pair of kitchen tongs. Baste the other side of the strips with the mixture and return to the oven for another 12-15 minutes or until bacon is crispy. Throw away remaining sauce.
5. Remove from oven and serve.
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