Pepper Jelly-Glazed Chicken Fingers
Rolls and Mom's Best Broccoli
Ingredients
- 1½ lb chicken tenderloins (see Note)
- 1 (16-oz) pkg thin-sliced bacon
- ⅔ cup red pepper jelly
- 2 Tbsp Dijon mustard
Instructions
- Preheat oven to 425°F. Season chicken lightly with salt and pepper. Wrap each tenderloin in 1 slice bacon.
- Place chicken on a greased wire rack on a rimmed baking sheet. Bake 10 minutes.
- Meanwhile, stir together pepper jelly and mustard; brush on chicken, and bake 5 to 10 minutes longer or until bacon is crisp and chicken is done.
Side Dish Ingredients
- 1 (11-oz) pan frozen Parker House style yeast rolls
- 2 (12-oz) pkg broccoli florets
- 2 to 3 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- ¼ cup pine nuts
- ¼ cup pepitas (pumpkin seeds)
- ½ lemon
- ½ cup shredded Parmesan cheese (or use shredded mozzarella)
Side Dish Instructions
- Bake rolls according to package directions; keep warm.
- Preheat oven to 375°F. Toss together broccoli, oil, salt, and pepper on a rimmed baking sheet.
- Roast 15 to 25 minutes or until tender, stirring once or twice. Meanwhile, toast nuts and seeds in a small dry skillet over medium-high heat until browned and fragrant.
- Transfer broccoli to a bowl; squeeze with lemon, and Sprinkle with cheese, nuts, and seeds.
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