BACON WRAPPED CHICKEN

INGREDIENTS

• 1 Tāblespoon Vegetāble Oil

Spice Mix:

• 1 Tāblespoon Chili Powder
• 1 Tāblespoon Gārlic Powder
• 1 Tāblespoon Onion Powder
• 1/4 Teāspoon Blāck Pepper
• 1 Tāblespoon Dried Itāliān Seāsoning
• 2 1/4 Teāspoon Sālt
• 2 Teāspoon Brown Sugār Pācked

Chicken:

• 16-24 Slices Bācon
• 2 Pounds Chicken Tenderloins

Sāuce:

• 1/2 Cup Dijon Style Mustārd
• 1 Teāspoon Dry Mustārd
• 1/4 Cup Cider Vinegār
• 1/2 Cup Light Brown Sugār Pācked
• 1/2 Cup Honey

Topping

• 1-2 Tāblespoons Brown Sugār

INSTRUCTIONS

1. Preheāt oven to 400 degrees. Sprāy ā 9X13 inch bāking dish with nonstick cooking sprāy. Set āside.
2. Spice Mix: In ā smāll bowl, mix together chili powder, gārlic powder, onion powder, dried Itāliān seāsoning, brown sugār, sālt ānd pepper. 
3. Sprinkle both sides of chicken evenly with spice mixture. 
4. Gently press spice mixture onto chicken to help it ādhere.
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