Fondue Dippers: Bacon-Wrapped Chicken with Spinach,

Name: Fondue Dippers: Bacon-Wrapped Chicken with Spinach, Blanched Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10-ounce) box frozen chopped spinach; EVOO (extra-virgin olive oil), for drizzling; 6 slices smoky bacon; 12 chicken tenders; Salt and pepper; 1 teaspoon poultry seasoning; 1 bunch of radishes, trimmed; 1 large red bell pepper, seeded and sliced into 1/2-inch-thick sticks; 1 bundle of white or thin green asparagus, trimmed; 1 jar pickled pearl onions, drained; 1 jar cornichons or mini gherkins, drained; 1 bag pretzel rods; 1 baguette, cubed for dipping

Servings: persons

1 (10-ounce) box frozen chopped spinach
EVOO (extra-virgin olive oil), for drizzling
6 slices smoky bacon
12 chicken tenders
Salt and pepper
1 teaspoon poultry seasoning
1 bunch of radishes, trimmed
1 large red bell pepper, seeded and sliced into 1/2-inch-thick sticks
1 bundle of white or thin green asparagus, trimmed
1 jar pickled pearl onions, drained
1 jar cornichons or mini gherkins, drained
1 bag pretzel rods
1 baguette, cubed for dipping

1
Preheat the oven to 400F.
2
Defrost the spinach in the microwave.
3
Drizzle a little EVOO on a large plate.
4
Halve the bacon across and reserve.
5
Halve the chicken tenders and slide them onto the plate with the EVOO, then toss with salt, pepper, and the poultry seasoning.
6
Wring out the spinach in a clean dish towel and separate the spinach in a small dish.
7
Top each piece of chicken with a little spinach and wrap with bacon, then place seam side down on a rimmed baking sheet.
8
Bake for 18 to 20 minutes, until golden and firm.
9
Meanwhile, bring a few inches of water to a boil.
10
Have a large bowl of ice water ready for shocking the veggies.
11
Add salt to the water.
12
Blanch the radishes for 1 minute, then shock them in the ice water, drain, and reserve.
13
Do the same with the bell pepper sticks; fish them out with tongs, a small strainer, or a spider mesh ladle.
14
Add the asparagus and cook for 2 to 3 minutes until tender-crisp, then shock and reserve.
15
Arrange the chicken, vegetables, onions, cornichons, and pretzels around the fondue pot and serve with the cubed bread.

788

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (10-ounce) box frozen chopped spinach, EVOO (extra-virgin olive oil), for drizzling, 6 slices smoky bacon, 12 chicken tenders, and more.

Yes, Fondue Dippers: Bacon-Wrapped Chicken with Spinach, Blanched Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fondue Dippers: Bacon-Wrapped Chicken with Spinach, Blanched Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions