Bacon Wrapped Chicken Fingers with a Honey Mustard Vinaigrette Recipe

"These are really so easy to make, and cook up quickly. This is a mix of a couple of recipes; but mostly, I came up with this dish for a friend who is trying to change their diet by eating more salads and less carbs; and this fit the bill. Now, I like to serve this over a bed of spinach for a complete meal; almost 'mimicking' a spinach salad. But, the chicken and bacon wraps are just as good on their own, served with the warm vinaigrette. Makes for an easy weeknight dinner."

Step by Step Method

Step 1

Chicken ... Cut in thicken in nice size strips or fingers. The pre-cut strips or fingers at the store tend to be very thin and can dry out. Depending on your chicken, you should get approximately 4-6 pieces per breast. Season the chicken well with a mix of salt, pepper, and a little all purpose seasoning. Then, wrap each piece of chicken with 1 slice of bacon.

Step 2

Saute ... I prefer a non-stick pan for this, but use any pan you have. Add a little olive oil and bring to medium high heat.Don't forget, as the bacon cooks and renders, you will get drippings - so you will not need to add much oil. Add the chicken and cook on each side until the bacon is crispy brown. About 5-8 minutes per side depending on the size of the chicken. This is why it is important to use a regular cut bacon (not thick cut) and to cut the chicken a bit thicker than those store bought fingers, so the bacon has a chance to cook through before the chicken is over done.

Step 3

Vinaigrette ... Once the chicken is done, transfer to a rack to drain, but cover with foil to keep warm as you make the vinaigrette. Use the same pan with all those great drippings from the bacon. Keep 1 tablespoon of the bacon drippings; then add the remaining ingredients stirring often until everything is combined and heated through. The shallots will cook through in just a couple of minutes.

Step 4

Note: If you are serving the chicken over the salad; you may want to double the dressing recipe to have enough. That is up to you. The dressing will keep for 3-4 days in the refrigerator and can be re-heated easily.

Step 5

Salad ... If you decide to make the OPTIONAL salad, just add everything to a large bowl, individual plate or serving platter. Mix your greens with the egg, onion, mushrooms and top with the chicken and bacon wraps and drizzle with the warm vinaigrette. Serve extra on the side.