Sunday, January 15, 2012

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Easy Recipe: Bacon Wrapped Italian Style Chicken Fingers

This is a super-easy recipe I wanted to share.  It is very kid-friendly and would likely be a huge hit on game day.  It is just something I tried one day to add a little variety to our meals, since our children are a little on the picky side when it comes to food.  One food item I have noticed that they like is Barber Food Italian Style Raw Chicken Fingers.  This is a frozen food item that we purchase at BJ's Wholesale Club regularly.  There is usually 14 or 15 chicken fingers in each package, so one is enough for two meals for us.  I have used it cut into strips on top of pasta or salad and sometimes with melted cheese and red sauce with pasta.

Recipe:  Bacon Wrapped Italian Style Chicken Fingers

3lb package Barber Foods Italian Style Raw Chicken Fingers
14 to 16 slices uncooked bacon
8oz package of Shredded Mozzarella Cheese (optional)

Step 1.  Preheat oven at 450 degrees.

Step 2.  Line a cookie sheet with aluminum foil (optional).  Then wrap one slice of bacon in a spiral pattern around each chicken finger and place in a single layer on the cookie sheet.  (Pieces can be placed close together, but not touching, otherwise the bacon will stick together).

Step 3.  If you would like to use cheese, you can top each wrapped chicken finger with the desired amount now, if you like the cheese to brown.  If you do not want your cheese to brown, then add it five minutes before the cooking time is complete.

Step 4.  Bake chicken fingers for 18 to 20 minutes.  (If you did not use cheese or plan to add it towards the end, you can turn the chicken fingers over halfway through the cooking time to make the bacon crispy on both sides.)

This recipe would make a great alternative to the plain old chicken fingers appetizer.  Everything is better wrapped in bacon, right?  If you use all 3lbs of chicken fingers, this recipe will serve 7-14 adults if each person eats one or two chicken fingers.

All ingredients for this recipe were purchased with our own funds and no compensation was received for sharing this recipe with our readers.