Bacon wrapped chicken fingers with sesame orange Dijon dipping sauce, nyummers nyummers!! Oh, why must bacon make everything better? I got this recipe from the six o'clock scramble and it is so easy!
This is a terrific marinade to use for meat or fish. As with most marinades, the flavor intensifies the longer you marinate it, so overnight is ideal. Serve it with Bulgur Pilaf with Grapes and Pecans and steamed green beans.
1 1/2-2 lbs. boneless, skinless chicken breasts
1/2 cup orange juice
2 Tbsp. reduced-sodium soy sauce (use wheat/gluten-free if needed)
1 tsp. sesame oil
1/2 tsp. garlic powder
1 Tbsp. Dijon mustard
8 oz. turkey or pork bacon
Cut the chicken breasts into several lengthwise strips about 1-inch wide, and lay them in a flat dish with sides.
In a large measuring cup or bowl, whisk together the remaining ingredients except the bacon. Pour the marinade over the chicken, stir the chicken to coat it, and marinate it, refrigerated, for at least an hour, and up to 24 hours.
When you are ready to cook, preheat the oven to 350 degrees. Remove the chicken from the marinade, reserve the marinade, and lay the chicken strips on a baking sheet. Wrap each chicken strip with a strip of bacon, wrapping it from one end to the other, trying to cover as much of the chicken as possible. (Start the bulgur and green beans now, if you are serving them.)
Bake the chicken for 15 minutes until the chicken is cooked through in the thickest part. While the chicken is cooking, transfer the marinade to a small saucepan and bring it to a boil. Simmer it for 2-3 minutes to kill any bacteria from the raw chicken. Transfer the marinade to a small bowl to use as a sauce for the chicken and pilaf.
Scramble Flavor Booster: Add ¼ tsp. black pepper to the marinade.
Tip:
If the bacon isn't crispy after baking the chicken, you can put it all under the broiler for a couple of minutes to crisp it up.
SERVE WITH BULGUR PILAF WITH GRAPES AND PECANS & STEAMED GREEN BEANS
To make the bulgur pilaf, bring 16 oz. reduced-sodium chicken or vegetable broth or water (or a mixture of broth and water) and 1 cup bulgur wheat to a boil. Cover and simmer it for 15 minutes. Remove it from the heat and stir in 1/4 cup halved grapes or whole raisins and 1/4 cup lightly toasted, coarsely chopped pecans.
Trim and steam 1 lb. of green beans for 8 - 10 minutes to desired tenderness. Drain and serve them plain or seasoned with salt and pepper, or drizzled with fresh lemon juice.
