I'm finally bringing the week of bacon to a close today. I'm sure that my arteries are singing praises to that right about now.

I'll be honest, this final dish gave me one of those eye-rolling experiences. I thought it would be good... but this was amazing.

I love buffalo sauce... add some bacon in there and I'm done.

I will absolutely be making this again in the very near future.

This just goes to show that sometimes the simplest of recipes are the best.

Chicken, Bacon, Frank's, done!

I think sometime I may want to try this with a homemade BBQ sauce or maybe a spicy asian glaze. Mmm...

Buffalo Glazed Chicken & Bacon Bites
TheSkinnyFork.com

The Skinny:
This recipe yields 4 appetizer size portions.
Servings: 4 • Size: 2 Chicken Tenders • Calories: 187.1 • Fat: 6.2 g • Carb: 1.3 g • Fiber: 0 g • Protein: 29.7 g • Sugar: 0 g • Sodium: 1105 mg

Ingredients:
8 Chicken Tenders
4 Slices Center Cut Bacon, Cut In Half Lengthwise
1 Tbsp. Hot Sauce (I used Frank's.)
Pepper To Taste

Directions:
Preheat the oven to 450 degrees F. Lightly spray a baking sheet with non-stick cooking spray or line the sheet with foil.

Wrap each tender with one of the long thin cut strips of bacon; spiraling around from one end of the tender to the other.

You'll want to wrap the bacon around the chicken a little snuggly to keep it from sliding off easily. I didn't need to use toothpicks with mine as the bacon shrank while cooking and held in place well on it's own.

Place the bacon wrapped chicken tenders into the prepared baking dish and top with 1/2 tbsp. of the hot sauce. Season with a bit of fresh cracked black pepper. (No salt is needed... the bacon and Frank's has quite enough sodium!)

Bake for 10-15 minutes until the bacon begins to brown and crisp.

Remove the dish from the oven, flip the chicken over and top with remaining 1/2 tbsp. of hot sauce. Bake for another 10-15 minutes until the bacon begins to brown and crisp.