Bacon-Wrapped Honey Mustard Chicken
Almond Rice Pilaf and Sweet Peas
Wine Recommendation
Clos du Bois Chardonnay
Ingredients
- ¼ cup honey
- ¼ cup Dijon mustard
- ½ tsp garlic powder
- 2 lb chicken tenderloins
- 1 (12-oz) pkg bacon
Instructions
- Preheat oven to 400°F. Whisk together honey, mustard, and garlic powder in a small bowl.
- Season chicken with salt and pepper. Wrap each piece of chicken in 1 slice bacon. Cook chicken in a large nonstick skillet over medium-high heat 3 to 4 minutes per side or until bacon begins to brown.
- Transfer chicken to a lightly greased foil-lined baking sheet; brush with half of honey mixture. Bake 10 minutes or until chicken is done. Brush with remaining honey mixture before serving.
Side Dish Ingredients
- 2 Tbsp butter
- ½ cup slivered almonds
- 2 cups water
- 1 cup long-grain white rice
- 2 Tbsp chopped fresh parsley
- 1 (12-oz) pkg frozen sweet peas
Side Dish Instructions
- Melt butter in a large saucepan over medium-high heat; add nuts, and cook 1 minute. Add water to pan; bring to a boil. Stir in rice; cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand 5 minutes. Stir in parsley.
- Cook peas according to package directions. Season rice and peas with salt and pepper to taste.
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