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Chicken fingers get the saltimbocca treatment from Rach—meaning wrapped with bacon and herbs.
Preheat oven to 375˚F.
Season chicken with salt and pepper and arrange a large sage leaf or 2 medium leaves on each piece of chicken and carefully wrap the chicken with bacon on a bias to evenly cover the chicken with the bacon. Arrange on slotted pan or wire rack-lined baking sheet. Bake 1 rack above center for about 30 minutes until bacon is very crisp and chicken is fully cooked through.
In a bowl, combine ingredients for sauce and divide among ramekins.
Serve chicken tenders with sauce alongside and Celery, Apple and Fennel Slaw.