Bacon-Wrapped Honey Mustard Chicken Strips

I was a bit bummed because I have no saga to post about this week, and have no Random to report.  I was going to Spin but I am already overwhelmed today, so you just get a recipe.

But oh!  What a recipe!

When Beloved’s out of town on business, I tend to cook simpler things – and more kid-friendly dishes, too, since The Young One is known to have such a picky palate (although that certainly seems to be changing).  Last night I got a bit carried away and made something of a feast (and got the boy to eat OKRA!!), of which this dish was a part.

Holy moley – I’ve found boneless, skinless chicken Nirvana.

The recipe is easy as heck, too – cut the chicken into strips, wrap the strips in bacon, brush the strips with the honey mustard mixture, bake the strips until the bacon is golden brown and crisp.  Boom, boom, boom, boom.

And any kid that turns them down needs to be seen by a professional – there’s obviously something wrong with their taste buds.  And as a certified grownup-almost-old-person, I can honestly say you will enjoy them, too.

Oh, and the recipe says it will feed six.  That’s six normal people.  Otherwise if feeds you and a teenage boy.

Who will ask for more.

Note:  when I made this, I just placed the bacon-wrapped strips in the baking pan and by the time I turned them over, they were just sitting in a ton of bacon fat.  Not necessarily a bad thing, of course, but it seemed to be keeping the bacon from crisping up as much as I’d have liked.  So I added the step of placing them on a wire baking rack, suspended over the baking dish, in the hopes that this will mitigate that somewhat.  Use your best judgment.

Bacon-Wrapped Honey Mustard Chicken Strips
Bacon-Wrapped Honey Mustard Chicken Strips
Bacon-Wrapped Honey Mustard Chicken Strips
Serves: 6
  • 1 pound boneless, skinless chicken breast, cut into 18 strips
  • 18 strips thinly sliced bacon
  • 1/2 cup honey
  • 1/4 cup spicy brown mustard
  • 2 teaspoons apple cider vinegar
  1. Preheat oven to 425 F. Place a wire baking rack over a baking dish large enough to hold it.
  2. Wrap each strip of chicken in a strip of bacon, covering the surface of the chicken entirely if possible. Place each strip on the wire baking rack and brush the top with half the honey-mustard mixture.
  3. Bake for 10 to 12 minutes, or until the bacon is beginning to brown. Turn the strips over and brush with the remaining honey-mustard mixture. Return to the oven and bake for another 10 to 12 minutes, until the bacon is cooked and golden-brown.
  4. Serve immediately.
  5. Nutrition (per serving): 443 calories, 28.5g total fat, 87.1mg cholesterol, 699.9mg sodium, 427.7mg potassium, 24.4g carbohydrates, <1g fiber, 23.2g sugar, 23.5g protein


35 thoughts on “Bacon-Wrapped Honey Mustard Chicken Strips”

  1. I really think this is going to be a big hit at our house. Made your meatball recipe for supper last night and they loved them even more then last time. My husband and little man have this saying that they say whenever they really like something I make and to quote little man last night, “Put them on the menue!” Along with baby potatoes and green beans from the garden, it was hard not to over eat! Thanks for sharing this recipe…I was hoping you would!

  2. The chicken strips look great – but I really need to know who you “breaded” the okra. Fried okra is my favorite veg, but the traditional recipe is cornmeal with a little flour, neither of which I use since going Paleo last year. What did you roll the okra in before frying? I could never think of a good substitute for the cornmeal – but yours looks just right! Thanks!

    1. Katie, the okra was dipped in an egg wash – one egg beaten with about 1/2 cup (maybe a little more) of water, then dredged in a mixture of almond flour and tapioca flour – maybe two parts tapioca and one part almond – seasoned with salt and pepper, then fried in grass-fed tallow we rendered ourselves.

      It’s very, very good.

      1. That sounds fabulous – I can’t wait to try it! I would have thought the egg wash might make the okra soggy but yours looks perfectly crispy. I can’t believe how much the batter looks like cornmeal! I don’t have any beef tallow on hand. My fat choices would be rendered pork lard, plain ole bacon fat, rendered duck fat, coconut oil or ghee. What do you think would be the most similar? Pre-paleo I used vegetable oil – but I can imagine that the animal fats would add great flavor.

        Thanks for the ingenuity, I’m so excited to eat my favorite vegetable again! 🙂

        1. Oh, goodness – I began having heart palpitations at “rendered duck fat.” BY ALL MEANS!

          When I want to use something neutral tasting to fry, I like non-hydrogenated palm oil shortening. Spectrum Organics is good.

  3. I can’t stop thinking, ‘omg, omg, omg.’ I having been stalking food and dessert sites looking for something to feed a guest this weekend. This recipe makes me want to shout and run in circles and break dance or something. I am that exited. But, that could be because I have been eating turkey bacon for three years and switching to Paleo two months ago has reintroduced me to my delicious old friend. I’ll be trying the ocra too. I am so excited, Thank you!

    1. I made this and then sent the following text upon eating it, ‘Okay, so honey mustard bacon wrapped chicken, it turns out, is the best thing in the whole world.’ While this may seem slightly dramatic, it is fair to say that it is my new favorite food. Absolutely delicious and I can’t wait to dive into your recipe index. Thank you for sharing with the world!

  4. I used this recipe tonight and ran into a bit of an issue. My bacon was soft and rubbery no matter how long I cooked it. I think I may have cut the chicken to thick. Could you tell me how thinly you sliced the chicken fingers?

    1. I sliced them pretty thin, but I don’t know if that would make a difference. How thickly was the bacon sliced? If it was thick-sliced bacon, that might keep it from crisping up in such a recipe, especially since you’re brushing it with a sauce. If you make the dish again and have the same problem, try running them under the broiler briefly – that should help.

  5. Due to my earlier years of picky and bland eating (unseasoned, BBQ’d, Boneless Skinless Chicken), I can’t stand plain Boneless Chicken Breast. It makes me gag. Wrap it in BACON, though…um…yeah, I’d go for that!!!

  6. i cannot wait to try these! One question though, should you cook the chicken prior? I wasn’t sure if it would dry out the chicken or not doing it at all and not cooking the chicken

    1. Joanna, there’s no need to precook the chicken; 20 minutes is plenty of time to cook it completely, especially since it’s cut into strips. I also wouldn’t worry about it drying out, either – the bacon bastes it quite effectively. 🙂

  7. Had this as my first paleo meal made tonight everyone loved it even my picky 6 year old the sauce so good will be making this many times family hit

  8. Thank you so much for the recipe. What a fantastic flavour combination. My Husband (who is not consciously paleo) LOVED this dish. I was out of bacon so used some thinly sliced prosciutto which worked perfectly. I also added some thinly sliced avocado under the prosciutto, which added a creamy texture (in lieu of dairy or cheese). I used about half the recommended honey & this was sweet enough for us (first meal using anything sweet after completing a Whole30 yesterday). Divine- thanks again!!

  9. This was SO, SO, good! Everyone in the family loved it, even my husband who isn’t the biggest bacon fan (I know, he’s a weirdo). It was so delicious and so easy that I’m making it again for dinner. That’s two nights in a row!!

  10. This was absolutely delicious! The only problem was the fact that I set off my fire alarm due to honey dripping and collecting in the foil. Yikes. Served with artichokes. Kids and Hubby devoured!

  11. I made this for dinner tonight and it was a big hit. My BF is transitioning to Paleo/Primal and said this is his favorite recipe so far.

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