Set the oven at 450°F and put a pot of water on for the carrots. Salt the water and put in the carrots. If your chicken is frozen thaw it in the microwave. If your chicken tenders are big cut them half lengthwise into strips. You could also cut boneless skinless breasts or thighs into large strips instead. Sprinkle your chicken strips with salt, pepper, garlic powder and red pepper flakes and/or any other spices and herbs that YOU want.

Wrap them with bacon and lay them out on a foil lined cookie sheet. Into the oven they go for about 8 - 10 minutes. I recommend an instant read meat thermometer for this one. 170°F in the center of the chicken. If you don't have an instant read and you are pretty sure they are done just take one out and cut it in half through the thickest part. If the chicken has no pink in the middle, just tan, then it is ready. If it has some pink then give them another 2-3 minutes.

While the chicken is cooking the carrots will have come to a boil. Lower the heat a little and get one over onto your cutting board. Cut it or poke it to see if it is done the way you like your carrots. When they are ready strain the water off and put them back in the pot. Add the butter and the parsley.

Stir it all together and put it back on the burner at the lowest setting. Stir it occasionally while the chicken finishes cooking.

When the chicken is ready serve up your Bacon Wrapped Chicken Tenders with those butter and parsley coated carrots.