Bacon wrapped chicken tenderloin with fresh sage

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.

~ Caroline

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4 Responses to Bacon wrapped chicken tenderloin with fresh sage

  1. ty says:

    do you cook the bacon at all before you wrap the chicken?
    ty recently posted..Fresh Peach ClafoutisMy Profile

    The Wanna Be Country Girl Reply:

    Hi Ty,
    Some times I do use pre-cooked bacon, our favorite is the microwave bacon from Cosco made by Hormel, but if I don’t have any handy, I do use raw bacon and just watch it carefully to make sure it’s completely done,
    ~Caroline

  2. J P says:

    Oh, now this looks mouth-wateringly delicious, Caroline! I’m salivating now for wrapped/seasoned tenders…:)JP
    J P recently posted..A Story: The Dreaded DayMy Profile

  3. jojo says:

    That looks very yummy! Must try it out!
    jojo recently posted..Lulu’s CombMy Profile

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