We had this for dinner last night with salad, oven roasted potatoes, sliced tomato and bread. It was bliss. The fresh sage makes all the difference, and the bacon…well you know everything’s better with bacon.
Normally I don’t even take the time to defrost chicken tenderloins before cooking, but in this case I did. I wanted them to cook evenly without burning the bacon.
I sautéed the tenderloins in olive oil and unsalted butter on both sides for about 4 minutes each.
I also dusted them with Chef Paul Prudhomme’s Seafood Magic seasoning. I’m more than a little obsessed with this seasoning combination. I would love to be able to recreate it, but as well as salt, garlic, paprika, and onion being listed on the label, there’s also “spices”…I’m thinking it’s the unknown spices that give it, its wonderful flavor. I don’t mind buying it, and I even tend to stock-pile it. The most wonderful meal I’ve ever eaten was at Chef Prudhomme’s restaurant, K-Paul’s in New Orléans, so I’m reminded of my visit there when I use Seafood Magic.
That’s it, bacon wrapped chicken with fresh sage ready in less than 10 minutes. Give it a try, you’ll be amazed just how delicious and easy it is.