Honey Orange Glazed Chicken Strips

by Katie Johnstonbaugh of:
24-26 boneless, skinless chicken tenderloins
1 pound package regular sliced bacon
1/2 c. honey
1 T. orange or tangerine zest
juice of 1/2 orange or one entire tangerine
2 cloves garlic, minced fine
1 T. Dijon mustard
1/4 t. red pepper flakes
1/4 t. salt
Preheat oven to 400º.  Wrap one bacon strip around each tenderloin piece.  Place on a lined cookie sheet.  Mix all sauce ingredients together well and brush over each tenderloin on top side.  Bake for 15-20 minutes until bacon is browned then flip and brush the other side with sauce.  Return to oven for additional 15 minutes.  Sprinkle with sesame seeds and serve!