Pepper Jelly-Glazed Chicken Fingers
Parsley Mashed Potatoes and Steamed Green Beans
Ingredients
- ¾ lb chicken tenderloins (see Note)
- ½ (16-oz) pkg thin-sliced bacon
- ⅓ cup red pepper jelly
- 1 Tbsp Dijon mustard
Instructions
- Preheat oven to 425°F. Lightly season chicken with salt and pepper. Wrap each tenderloin in 1 slice bacon.
- Place chicken on a greased wire rack set over a rimmed baking sheet. Bake 10 minutes.
- Meanwhile, stir together pepper jelly and mustard; brush over chicken, and bake 5 to 10 minutes longer or until bacon is crisp and chicken is done.
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated mashed potatoes
- 1 Tbsp chopped fresh parsley
- 1 (8-oz) pkg thin green beans
Side Dish Instructions
- Heat mashed potatoes according to package directions; stir in parsley.
- Steam green beans according to package directions; season to taste.
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