Sunday Bacon Wrapped Chicken Tenders

start with frozen boneless skinless chicken tenderloins, wrap each one with two strips of thin bacon (some of the smaller pieces only wrapped with one strip of bacon).  top them with some fresh ground black pepper, then pop them in the oven at 400 F.  After about half an hour flip them over to brown the bottom, when the bottom was browned flip them back upright to make sure the tops are crisp and brown.

When you are sure the chicken is thoroughly cooked and the bacon is crisp and fully cooked, remove them from the oven.  serve them along side boiled potatoes with butter and sour cream, and a big serving of steamed broccoli spears.

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