Tuesday, February 19, 2013

Ancho Chili Bacon Wrapped Chicken Tenders - Vlog

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These Ancho bacon wrapped chicken tenders are the most easiest of dinners.  Seriously, amazingly so!



Not only are they easy, they are budget and family friendly, SCORE!
*insert ringing bells* "We have a winner"!!



Ancho Chili, how I love thee...

Yes my friends we do!  It starts off with boneless skinless chicken breasts.  We cut the chicken breasts in half vertically and then make each half into 2 or 3 strips, depending on the size.  How easy and economical is that?  



But wait, it get's better!! Then we marinate them in the most delectable Ancho chili/tomato paste.  I know!  Then to top it all off, we wrap them in bacon... well because we can an all!  Here is step by step instructions on the blog.


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What we end up with is the most succulent Ancho chili flavored chicken tender, all wrapped inside a crispy bacon strip!  Trust me, your family will love you.  Your guests will love you... heck, I love you already!

Ready for the recipe?  Here we go;

Prep time: 25 minutes
Cook time: 25 minutes
Yield: 18-20 chicken tenders

Ingredients:
Ancho Chili/Tomato Paste:
2 large dried Ancho Chili's (seeds & stems removed)
1/4 c dried sun-dried tomato halves
2 garlic cloves
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp crushed red pepper flakes
1 tsp onion powder
1/2 tsp salt
1 cup water

Additional Ingredients:
4 boneless skinless chicken breasts
1 lb bacon cut in half
Gallon size storage bag

Directions:
-Rehydrate the chili's and the tomatoes by placing them in a small saucepan with 1-1/2 cups water.  Let them come to a full boil for 1-2 minutes, turn off heat, cover and seep for 1 hour.

-When chili's and tomatoes have been re-hydrated, drain them and place both of them in a mini food processor (I used my silver bullet).

-Add the remaining ingredients except the bacon, and pulse/whizz till the ingredients are emulsified.

-Pour the paste into a gallon size storage bag.

-Trim all fat from your chicken breasts and cut in half vertically.




-Cut each breast half into two or three strips or tenderloins.




-Place all tenderloins/strips in the storage bag with the Ancho/Tomato chili paste.  




-Ensure the chicken tenders are fully covered with paste by tossing and turning them.  Place in refrigerator for 2-4 hours.

-Remove from refrigerator.  Wrap half of a bacon strip around each tender.  

-Lay bacon wrapped tenders seam side down on pre-sprayed aluminum lined baking sheet.

-Preheat oven to 375F.

-Bake for 25-28 minutes till thoroughly cooked and bacon is crispy. DO NOT OVERBAKE.



-Take out of the oven and place on pretty platter.  Serve with your dressing or sour cream!  I adore blue cheese dressing, hubby prefers ranch...
We will forgive him, this time!! 





Till next time!

Dishin with Didi



12 comments :

  1. Didi dear your video is great and you are a doll! Needless to say how hungry you made me feel with these wrapped with bacon chicken tenders!

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  2. YUM! I somehow knew this would have bacon :-)

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  3. Fabulous recipe and performance. You're getting better by the minute!!

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  4. This Recipe looks fantastic Annelies! I love doing baked chicken like this, but haven’t tried it with these seasonings

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    1. Hello and welcome Firsttender! The chicken tenders have a wonderful smoky goodness with the ancho paste.

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  5. This looks divine! I'm looking forward to making this soon :)

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    1. Hi Lisa!! *waving madly* Enjoy my friend!! ♥

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  6. Saw this on facebook and about died. LOVE your video. Hey I'm making this for my family today. Wow...what a yummy delicious recipe. You did a GREAT job in your video. Well done Didi!

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    1. Yay *Didi doing the happy dance* Please come back and let me know!!

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