Once you’re finished cooking, pick up a tender, dip in Dijon mustard, and top with a cornichon. There’s your perfect bite. Cook, relax, and enjoy!
- 1 ¼ lbs boneless skinless chicken tenders
- 2 tsp dried oregano
- 6 oz bacon
- 1 lemon
- 1 ciabatta roll
- 4 packets Dijon mustard
- 1 head red leaf lettuce
- 3 oz cornichons
- coarse salt
- olive oil
- freshly ground black pepper
- Large skillet
Season chicken Season chicken tenders well all over with salt, pepper, and oregano. Count number of tenders and number of bacon strips. If necessary cut bacon strips in half to get enough bacon to wrap around each chicken tender.
Wrap with bacon Wrap 1 piece or 1 half of a piece of bacon around each tender.
Cook chicken Heat 2 teaspoons oil in a large skillet over medium-high. Add chicken tenders to skillet (may need to do in batches) and cook until browned on bottom, 3–4 minutes. Turn over and brown on the other side, 3–4 minutes more. Remove from skillet and cook second batch if necessary. Transfer to a platter and squeeze juice of half of the lemon over the top. Reserve skillet.
Make croutons Tear roll into bite sized pieces. Reheat oil in skillet over medium-high. Add bread pieces and cook, stirring until browned, about 2 minutes. Remove from skillet and season with salt and pepper.
Make dressing Squeeze juice from remaining lemon half into a bowl. Whisk in 1 packet (1¼ teaspoons) Dijon mustard, ½ teaspoon salt, and 3 tablespoons oil. Separate lettuce leaves then wash and spin dry.
Finish Toss lettuce with croutons and serve drizzled with dressing alongside platter of chicken, remaining Dijon mustard (1 tablespoon plus ¾ teaspoon), and cornichons. Enjoy!