November 30, 2012
2 lb (910 grams) chicken tenders
24 cocktail frankfurters
ketchup or duck sauce, for drizzling
Marinate chicken in Italian dressing for minimum of thirty minutes. Roll a piece of chicken around a hot dog, overlapping the ends and securing with a toothpick. (Have the toothpick pierce through both ends of the chicken and into the frank.) Continue to do this with remaining chicken and franks. Line up doggies in a 9x13 pan and drizzle with ketchup or duck sauce if desired. Cover tightly and bake at 350°F (180°C) for 25 to 30 minutes, or until chicken is cooked through.
This recipe originally appeared in the Family First supplement for Mishpacha Magazine.