Try this Bacon-Wrapped Chicken Fingers recipe, or contribute your own.
Suggest a better description1. Cut the chicken into strips that are 1/2 inch wide and 1/2 inch thick (I use breast tenderloins).
2. In a medium bowl, combine breadcrumbs, Parmesan cheese, basil, marjoram, sage, rosemary, garlic powder, onion salt, pepper. Set aside
3. Beat the egg in a large bowl. Add the chicken and stir well to coat in the egg. Pick up one of the chicken strips and allow the excess egg to drip off. Place the chicken strip in the breadcrumb mixture and toss and press to coat evenly. Repeat with the remaining chicken strips.
4. Starting at one end of a chicken strip, wrap a piece of bacon around it, being careful to not overlap the bacon on itself. Fasten the bacon to each end of the chicken strip with a toothpick. Repeat with the remaining strips.
Heat the oil on a large skillet over medium heat. Once the oil is hot, add the chicken strips. Cool on all sides until the bacon is crispy on all sides and the chicken is cooked through—about 12 to 15 minutes.
Drain the chicken strips on paper towels. Remove the toothpicks. Serve with BBQ sauce, Ranch dressing, or honey mustard for dipping.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (600g) | ||
Recipe Makes: 1 | ||
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Calories: 1180 | ||
Calories from Fat: 321 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 6.5g | 33 % | |
Monounsaturated Fat 16.5g | ||
Polyunsanturated Fat 9.5g | ||
Cholesterol 274.1mg | 84 % | |
Sodium 1306.8mg | 45 % | |
Potassium 1416mg | 37 % | |
Total Carbohydrate 82g | 24 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 76.5g | ||
Protein 124.7g | 178 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1180
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