In a medium bowl, mix olive oil, paprika and one teaspoon salt together. Add chicken tenders and gently mix to coat the chicken with the paprika mixture. Set aside, allowing the chicken to come to room temperature while preparing the sauce.
In a large skillet, cook bacon over medium high heat until crisp. Remove bacon to a plate lined with paper towels and set aside. Discard all but about one tablespoon of the bacon grease.
Place same skillet over medium low heat. Add chopped onion and cook, stirring occasionally, until cooked through and edges are brown. Stir in garlic and half of the jalapeño, reserving the rest of the jalapeño for later. Cook for one minute.
Add the balsamic vinegar to the pan and stir vigorously, scraping up brown bits. Boil, stirring frequently, until sauce becomes syrupy. Gradually stir in cream.
Bring cream to a simmer. Simmer, stirring occasionally, until cream has thickened to desired consistency. Stir in the remaining jalapeño, the cilantro or parsley, and the bacon pieces. Taste and adjust seasoning with salt and pepper, if desired.
While the sauce is finishing, preheat the grill or broiler to high heat. If using a broiler, place chicken pieces on a broiler pan with a rack, making sure edges do not touch.
If using a broiler: Place chicken under broiler about 5 inches from the heating element and broil for 5-7 minutes or until top side is cooked and begins to brown. Turn chicken and broil for 3-7 minutes longer or until chicken is cooked through.
If using a grill: place chicken on the grill making sure the pieces do not touch. Turn heat to low and close the grill. Grill for 5-7 minutes or until the first side begins to brown. Turn pieces using tongs. Grill for 3-7 minutes longer, or until done.
To serve, spoon the sauce over the chicken.
Serving size: 1/6th of recipe-about 2 tenders
Per serving:
Calories: 294
Fat (g): 20
Carbs (g): 4
Fiber (g): 0
Protein (g): 25
Net carbs (g): 4
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