Scotch Chicken

This technically is supposed to be Scotch Eggs. I had to change it to chicken when my hard boiled eggs didn’t peel very well, which annoyed the crap out of me. How the heck can one not peel a hard boiled egg?! Anyhoo, I made a quick decision to continue on with the recipe with another protein source: chicken tenders.

Dale and I just finished dinner with these and a side salad. WOW. They were good – just a different spin on chicken and I’m telling you it was GOOD!! I also think this is a CrossFit’ers delight – mega protein.  Try it and let me know what you think!

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  • 1 lb ground pork
  • Italian Seasoning (as much as you want, I used 2 tblsp)
  • Salt and Pepper (1/2 salt and 1 tsp pepper)
  • 1 package of chicken tenders (5-7 pieces)
  1. Preheat oven to 375 degrees
  2. Get a cookie sheet and place parchment paper on there (parchment works best)
  3. Put chicken tenders on a plate, set aside.
  4. Mix ground pork and spices
  5. Make ‘balls’ of the pork and set aside, on a plate or on the counter – equal portions
  6. Take a ball, flatten it out. If it gets sticky, just wet your hands a bit – works like a charm.
  7. Once flattened, put one chicken tender in there and roll the pork around the chicken. “Chicken in a blanket” is what comes to mind.
  8. you’ll see from the pics that the chicken ends stick out on some – try to mold the pork around the whole piece, if you can’t, don’t worry about it.
  9. Place these as you make them on the cookie sheet.
  10. Place in oven for 30 minutes and check. The pork should be browned a bit when they are all done. Check it at 30-35 minutes, cut one open and just make sure the chicken is done on the inside.

SUPER GOOD. Side dishes could include any veggies, a side salad, or even just cottage cheese. Enjoy!



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I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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