Honey Glazed Chicken and Bacon Bites

• 1 pound boneless skinless chicken breasts (or chicken tenders)
• 20 thing bacon slices (I used center cut)
• 4 1/2 tablespoons honey
• 3 teaspoons course mustard
• 1 teaspoon lemon juice
• Salt if needed

Place bacon on foil covered baking sheet without overlapping pieces. Place on middle rack of oven and set temperature to 400ºF.  Bake 10 minutes while oven preheats. (I found this step helps the bacon to crisp up more than it would otherwise.) Remove from oven, remove bacon strips to drain on paper towels. Turn up oven temperature to 425ºF to bake chicken.

While bacon is cooking whisk together honey, mustard and lemon juice in a small bowl. Prepare the chicken.

Cover baking sheet with parchment paper or sprayed foil to prevent sauce from burning an sticking to your baking sheet.  Prepare your chicken. If you like things a little more salty this is where you salt and pepper your chicken. If you are using chicken breasts cut into strips about 1" thick and wrap each one with one slice of the precooked bacon. If you have chicken tenders already cut into strips, wrap each in a slice of bacon. Place them on prepared baking sheet.

Using half the honey marinade mixture, brush over each wrapped chicken tender. Place in oven and bake for 10 - 13 minutes. Remove from oven turning each tender over. Brush the turned side with the remaining marinade.  Bake an additional 10 minutes. Remove tenders to plate and serve.

This is an easy recipe to double or quadruple for a large party platter. It's also an easy dish to prepare in advance, stopping after pre-baking the chicken or after wrapping the chicken in bacon. I don't have trouble with the bacon staying wrapped but if you do, you can always secure it with toothpicks.