Preheat oven to 425°F. Pound tenderloins to ¼-inch thickness between plastic wrap using a meat mallet. Sprinkle with seasoning.
Spread about 2 tsp cream cheese over center of each tenderloin. Top with 2 to 3 pickled jalapeño slices. Roll up tenderloins to completely enclose filling.
Place one filled tenderloin seam side down on end of one slice bacon. Wrap bacon around tenderloin; turn filled tenderloin, and wrap bacon around other side to completely enclose filling. Repeat with remaining filled tenderloins and bacon.
Place bacon-wrapped chicken seam-sides down on a wire rack over a rimmed baking sheet. Bake 20 to 25 minutes or until bacon is browned and crisp.
Meanwhile, stir together mayonnaise, sour cream, cilantro, and diced pickled jalapeños in a bowl. Serve with chicken bites for dipping.
Nutritional Information
Main
Total
Servings
6
Fat (g)
30
30
Sat. Fat (g)
9
9
Protein (g)
28
28
Carb (g)
5
5
Fiber (g)
1
1
T. Sugs (g)
2
2
A. Sugs (g)
0
0
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