* 4 chicken tenders, each cut in half lengthwise
* 8 strips of bacon, uncooked, use turkey if you wish
* 1/4 cup spicy brown mustard
* 1/4 cup olive oil mayonnaise
* 1/4 tsp chili powder
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1. In a bowl, whisk together the mustard, mayonnaise, and chili powder.
2. Take 1/4 cup out and put in a separate bowl, cover, and put in refrigerator. This is your dipping sauce.
3. Lay chicken strips out on a glass plate or shallow dish and spread the remaining mustard sauce over them, making sure to completely coat each strip; set aside and let marinade for 15 minutes.
4. When ready to prepare, preheat broiler, with rack about 6 inches away from heat source.
5. Take one chicken strip out of marinade, take one piece of bacon, and wrap it around the chicken starting at the top and working your way down to the bottom; lay it on the broiler pan. Repeat with each marinaded chicken strip, laying each one on broiler pan, arranging them evenly. Discard any marinade remaining in the pan you had the chicken in.
6. When you lay them on the broiler pan, try to have the loose bacon ends facing down.
Put bacon wrapped chicken under the broiler for about 4 to 5 minutes, then turn and broil for another 4 to 5 minutes. The bacon should get crispy and the chicken should be cooked through.
7. Remove to paper towel covered cooling rack. Serve with the dipping sauce you saved in the beginning.
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This is a good choice for a snack or light lunch or dinner if you are on a low-carb diet. But, be sure to check your mustard and mayonnaise labels for 'hidden' carbs (sugars) added. Choose turkey bacon if you want to cut back on the fat.
Don't be scared away from buying olive oil mayonnaise. It was the same price as regular in my grocery store. And at almost half the fat, it's worth looking for. The flavor is slightly different, but not enough to matter. Again, at about half the fat, well worth it.
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