Bacon Wrapped Chicken Tenderloins
We love to eat Bacon Wrapped Baked Chicken in our home, and to mix it up just a little bit, I also have a Bacon Wrapped Chicken Tenderloins Recipe.
Once it’s done baking, the chicken will fall right apart, it’s VERY tender.
The gravy is DELICIOUS!!! Consider serving Sprite Biscuits with it, and pouring the gravy over the bread – SO GOOD!
I like making this on Sunday afternoons because we’re here the rest of the day working on projects, and this can just bake away in the oven.
Typically, I’ll put it on around 2pm, and let it cook until 6.
TIPS FOR PREPARING BACON WRAPPED CHICKEN TENDERLOINS:
BACON: Use regular thickness, NOT thick cut Bacon
CHICKEN: The supermarket sells thin tenderloins, making this recipe very easy to prepare. If you cannot find them, chicken breasts work too, just slice them thinner when you get home.
CHEESE: Any hard cheese will work, we prefer the taste of sharp cheddar with the gravy.
COOKING TEMPERATURE: You can cook this in a shorter amount of time at a higher temperature, but we’ve found the chicken to be much more tender when it’s cooked low and slow and all of the flavors have time to meld and develop. I bake mine at 275 for 4 hours, unwrap it, turn the heat to 400, remove the foil, bake for 10 minutes, flip the chicken over, bake the other side for 10 minutes – This just crisps up the bacon.
What side dishes pair well with Bacon Wrapped Chicken Tenderloins?
- 1 package of Chicken Tenderloins
- 1 package Bacon (NOT thick cut)
- 1 can Cream of Chicken Soup
- 1 cup Sour Cream
- 1/2 pkg Cream Cheese
- 1/2 Cup Shredded Cheddar Cheese
Wrap Chicken in Bacon Slices
Mix Cream of Chicken Soup, Sour Cream, Cream Cheese, Shredded Cheese and pour over chicken in pan.
Wrap pan in foil
Bake at 275 for 4 hours
Bake at 400 for 10 minutes, turn chicken, bake an additional 10 minutes.
Amount Per Serving: Calories: 190Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 476mgCarbohydrates: 6gFiber: 0gSugar: 2gProtein: 7g