PART 1 of 2: CHICKEN TENDERS WRAPPED IN BACON over BABY BELLA MUSHROOMS,CAPERS, RED WINE SAUCE and QUINOA

This is yet another meal that not only tastes delicious but you can cook it in no time. You could easily make it when you really want a meal that looks appealing and smells amazing, especially, when friends are coming over, smile.
 
Oh, and don’t be intimidated by the ingredients list, only 3 of them are important, the others are basic.
  
Approximate Prep and Cooking Time: Under 30 minutes
Approximate Cost: $22.30 or $5.58 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 4 (three pieces per serving)
 
Ingredients
12 chicken tenders ($8.50)
12 slices of bacon (plus) ($2.25)
12 Baby Bella mushrooms sliced ($1.45)
5 garlic cloves, chopped (.30)
1 large onion chopped (.45)
2 tbsps. capers (drained) (.25)
½ cup red wine ($2.00)
½ cup beef stock ($1.00)
1 tbsp. Lemon pepper (.30)
2 cups Quinoa ($2.65)
2 Avocados ($2.50)
2 tbsp. Olive oil (.65)
 
Directions
Cook the quinoa according to the package directions.
 
Preheat the oven at 350 degrees. Season the tenders with lemon pepper evenly to taste, wrap them in bacon place them in a greased grill rack-tray, seam side down. (Usually, one slice will be enough to wrap the tenders; however, if needed, add more.)
 
Bake for about 25 minutes or until the chicken is done and the bacon crispy.
 
Meantime, add the olive oil to a skillet to sauté the chopped onions, garlic and mushrooms until golden brown.
 
When done, remove from stove and carefully, add the wine. Bring it back to a boil and add the beef stock and capers. Reduce the heat to simmer until the sauce thickens a bit.
 
HACK: (Or you can mix 1 tsp. of cornstarch with 1 tbsp. of water, add it to the sauce and bring it to a quick boil again to thicken the sauce quicker.)
 
By now your tenders are done, your quinoa is ready and all you need to do is to transfer the tenders into the sauce, slice the avocados and cut some herbs from your garden to garnish the plates. Enjoy!