Salt and pepper
For the chicken:
2 1/4 pounds chicken tenders, about 2 packages total (20-24 tenders) (Note: you can also buy boneless chicken breasts; remove a tender from each and slice the breast into 3 pieces lengthwise creating 4 chicken strips per breast)
2 teaspoons each kosher salt, black pepper, granulated garlic
1 bunch sage, leaves stemmed
1 pound meaty bacon
For the sauce:
1/4 cup each extra-virgin olive oil (EVOO), aged Balsamic vinegar, Dijon mustard, and Fabanaise, Mayonnaise or Greek Yogurt
1 tablespoons Acacia honey
2 garlic cloves, grated or pasted
Preheat oven to 375˚F.
Season chicken with salt and pepper and arrange a large sage leaf or 2 medium leaves on each piece of chicken and carefully wrap the chicken with bacon on a bias to evenly cover the chicken with the bacon. Arrange on slotted pan or wire rack-lined baking sheet. Bake 1 rack above center for about 30 minutes until bacon is very crisp and chicken is fully cooked through.
In a bowl, combine ingredients for sauce and divide among ramekins.
Serve chicken tenders with sauce alongside and Celery, Apple and Fennel Slaw.