Everything's better with bacon, including chicken. I knew even before I made this dish that it would be a huge hit with my family, and I was right. The best thing about these pumped-up chicken fingers (other than the absolutely delicious flavor) is that I cooked them in the oven in the afternoon, then put them in the slow cooker to keep them warm during my boys' baseball game. When we got home, dinner was ready! (You could also cook them on the grill!)
Spicy-sweet bacon chicken
Oven: 400 degrees F.
4 boneless skinless chicken breasts
1 lb. sliced bacon
Salt and pepper
Cut chicken breasts into strips, so they're finger-sized. Sprinkle with salt, pepper, garlic powder, and chili powder, to taste.
Depending on the number of slices of bacon per package, you may want to cut them in half, so you have the same number of bacon strips as chicken fingers.
Wrap each seasoned chicken strip with a piece of bacon. Start at one end and spiral wrap around the chicken. Roll in brown sugar and place on a foil-lined cookie sheet with raised edges. If you want to keep the strips out of the fat, place a cooling rack inside the cookie sheet to lift them up a bit.
Bake at 400 degrees for 30 to 40 minutes, or until the chicken is cooked through and the bacon is nice and crispy. Serve with orange dipping sauce.
Orange dipping sauce
1/2 cup orange marmalade
2 tsp. Dijon mustard
2 tsp. lemon juice
1/4 tsp. salt
Combine ingredients and serve with chicken strips.