– 2 pounds boneless chicken tenders
– 1/4 tsp. sea salt
– 1/8 tsp. ground pepper
– 1/8 tsp. garlic powder
– 2 packages bacon (2lbs total)
– 1/3 cup honey
– 1/2 cup mustard
– 3 Tbsp. apple cider vinegar
– Dash cayenne (optional)
Sprinkle chicken with spices, wrap with bacon, coat with mustard mixture. Place on wire racks over cookie sheets and bake at 400F for 12-15 min. Then flip and bake for another 12-15 min.
Finding recipes that everyone at my house can eat and will eat is a never ending challenge. My husband can’t eat anything with a lot of carbs in it because of his diabetes. Gamma can’t eat anything with dairy in it because of his diabetes. Beta complains we always eat meat. By this she means our dinners consist of some sort of meat dish, like steak or roast beef or carnitas or something. It’s not accurate; sometimes we also eat stews.
For a while, stew was our go-to dish because everyone would eat it, it was low carb, no dairy, and I could easily scale it up. Then Alpha suddenly decided he didn’t like stew, so he stopped eating it. Then Beta decided to start crying every time we had any sort of meat dish. So some of us would eat soup, some of us would eat meat; rarely did we all sit down and eat the same meal.
Until these bacon wrapped chicken tenders. I first ate this at my sister’s house. I helped her with the preparation, which was a bit finicky to make as they required covering each chicken tender completely with bacon. After noting how eagerly everyone at the table ate those, I got the recipe from her and brought it home with me. It would be the perfect addition to my collection of low-carb diabetic friendly recipes. My husband loved it and, even more miraculously, so did the kids. They devoured them with gusto. To make things easier one me, I stopped wrapping every bit of the chicken tender with bacon, using only one piece of bacon per tender. I still got good coverage, though perhaps not as complete as my sister’s. They also didn’t taste as good upon reheating, which was a problem since I always quadrupled the recipe to minimize how much I cooked.
But the family ate them. The first time I made them, we sat outside in the summer, under the evening sun, the kids exclaiming how good they were, how we should eat these every night. They must have had 4 pieces each, more than they usually did.
And here, with this happy tableau, I should stop. Because if I kept going, I’d have to tell you that after a few months Alpha remembered that he doesn’t like bacon and stopped eating the bacon, peeling it off instead and giving it to his dad to finish off. Gamma, for some reason, decided to stop eating bacon as well. Then Beta suddenly realized there’s mustard in this and she doesn’t like mustard. So she started refusing to eat the chicken completely unless I made special mustardless batches for her. Which is what I did, as I was determined not to let this perfect recipe go.
My husband, meanwhile, was getting overwhelmed with bacon. “I can’t keep eating this much bacon every night!” he protested. “Can’t you make some batches without bacon for Gamma and Alpha?” I sighed, but agreed. At least it’d save bacon. I did this a few times, but getting the proportions right was tricky. I had to figure out how much of each chicken each person would eat. The properly made chicken would get consumed pretty rapidly since my husband and I both ate it. Then the baconless mustard chicken, being eaten by the boys, though that often varied depending on how hungry Gamma was feeling. Last was the mustardless bacon chicken. Get the proportions wrong and listen to whichever unfortunate child is stuck eating their personalized chicken for a week complain about it.
Finally, thought, I had enough. “You know what?” I told my husband. “I’m done making three separate versions of the same chicken recipe. If they don’t want to eat it how it’s supposed to be made, they can have stew!”
For, by this time, Alpha had decided he liked stew again. And I am through dealing with alterations to what should have been, and once was, the perfect recipe.