Bacon-Wrapped Chicken
Well, this might not be purely low-carb, but it's pretty good. So, I'll file this under "Guilty Pleasures". Okay, it goes like this:
Ingredients
- 8 boneless skinless chicken tenders, defrosted
- 1 package of defrosted bacon
- 3 cups corn flakes (generic is fine)
- Italian Herbs
- toothpicks
Directions
Crunch the corn flakes up in a big bowl. You want them to have that nice "Ooh that would be great chicken coating!" size. Put the bowl aside.
Lightly pound the chicken tenders flat, but just a bit. You want them to be 1/4" thick, but no thinner. Too thin and they will fall apart.
Lay a piece of bacon out and place a chicken tender on top of it. Roll the bacon and chicken tender up so that the bacon is on the outside. There should be a couple inches more bacon than chicken tender. Use that remaining bacon to go around the chicken again, covering up as much chicken as you can. Use a toothpick to secure the bacon in place. Place the roll-up aside and repeat the process with all the chicken tenders.
Get out a nice big skillet and put it on medium heat. Once it is hot, fry up the remaining bacon it. Your intent is to get all the fat out of the bacon and in the pan. Remove the bacon when it is done, and use it for whatever you desire.
It's fryin' time. Be sure the bacon fat does not overheat. Turn down the heat on the frying pan if necessary. Now, with each roll-up, dredge it in the corn flake crumbs, then place into the frying pan.
You should be able to fit all eight into the pan. Once all the chicken is in the pan, dust a fair amount of Italian herbs over the top. After that, put a lid on, and allow to fry for 5 minutes. When the time is up, flip the pieces over and let the other side fry for 5 minutes, too.
When done, remove the pieces and carefully pull the toothpick out of each piece, which will be pretty hot. Serve up, and enjoy.
Note: Today, a great man of God, Dr. D. James Kennedy, passed away, never fully recovering from a heart attack some months ago. He has ascended to glory, amen!



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