Bacon wrapped chicken fingers with balsamic drizzle

Today was probably one of the hardest days at Crossfit that I've ever had. I laid on the floor for about 15 minutes when I was finished, and I know I scared some of the new people coming in for their first class. They probably wanted to turn around and leave when they saw what i looked like at the end of the WOD, or i guess i should says WOD's. When it was over I went to the grocery store hungry and bought way too much food. When I got home I felt like I could literally eat anything in site. I've been seeing a lot of bacon wrapped chicken Paleo recipes, so I decided to come up with my own version, and it turned out pretty good.
While I was at crossfit my husband went downtown to our local farmers market. He picked up some delicious grass fed beef from Thomson grazers, and some organic eggs, and organic fruits and vegetables from inglewood farms. With the bacon wrapped chicken I made a great cucumber, tomato, and red onion salad and put a little of the left over balsamic drizzle on it. It was good!

Start by making the balsamic drizzle
2 tablespoons Dijon mustard
1 teaspoon garlic
1/4 cup balsamic vinegar
1/2 cup olive oil
Combine all together and mix well

For the chicken:

Preheat oven to 400
Line a baking sheet with foil
Season all chicken tenders with salt and all purpose seasoning ( I use Tony's)
Wrap one piece of bacon around each chicken tender and place on baking sheet
Now drizzle the balsamic mixture over the chicken. Make sure each piece gets the dressing on it.
Bake 12 minutes on each side