"These would probably be equally good with other fresh herbs."
fresh sage leaves
8 chicken tenders or 1 1/4 lbs
fresh ground black pepper
( thin type slices or thin bacon)
extra virgin olive oil
Season tenders with salt and pepper. 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.