8 fresh sage leaves
8 chicken tenders (about 1 1/4 pounds)
8 slices bacon
1/2 teaspoon extra-virgin olive oil
Place a sage leaf on each chicken tender, then wrap each with a bacon slice. In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes. With tongs, transfer to a wire rack set on a rimmed baking sheet to drain.
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Originally posted on marthastewart.com
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