Serve with any vegetables, sausages, meats, or breads for dipping. I have suggested some dippers, or you can freestyle.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Defrost the spinach in the microwave.
Step 3
Drizzle a little EVOO on a large plate. Halve the bacon across and reserve. Halve the chicken tenders and slide them onto the plate with the EVOO, then toss with salt, pepper, and the poultry seasoning. Wring out the spinach in a clean dish towel and separate the spinach in a small dish. Top each piece of chicken with a little spinach and wrap with bacon, then place seam side down on a rimmed baking sheet. Bake for 18 to 20 minutes, until golden and firm.
Step 4
Meanwhile, bring a few inches of water to a boil. Have a large bowl of ice water ready for shocking the veggies. Add salt to the water. Blanch the radishes for 1 minute, then shock them in the ice water, drain, and reserve. Do the same with the bell pepper sticks; fish them out with tongs, a small strainer, or a “spider” mesh ladle. Add the asparagus and cook for 2 to 3 minutes until tender-crisp, then shock and reserve.
Step 5
Arrange the chicken, vegetables, onions, cornichons, and pretzels around the fondue pot and serve with the cubed bread.
