Make the marinade: In a medium dish or bowl, combine the ketchup, tomato sauce, apple cider vinegar, mustard, light brown sugar, and granulated sugar. Set aside ½ cup (130 g) of the mixture for the glaze and another ½ cup (130 g) for the dip.
2. Step
Butterfly the chicken tenders. Place a large sheet of plastic wrap over them and gently use a meat mallet or rolling pin to flatten the chicken to about ⅛-inch (3 mm) thickness.
3. Step
Remove the plastic wrap and place the chicken tenders in a the remaining marinade. Cover and refrigerate for one hour.
4. Step
Preheat the oven to 400°F (200°C).
5. Step
Remove chicken from the refrigerator. Wrap a chicken tender around a mozzarella cheese stick. Take a strip of bacon and spiral it around the tender. Repeat with remaining chicken tenders.
6. Step
Place the chicken tenders on a baking sheet. Bake for 20 minutes or until slightly crispy. Flip tenders halfway through.
7. Step
Remove the tenders from the oven and generously brush with reserved glazed. Bake for another 10 minutes or until completely crisp.
8. Step
Remove from the oven, top with chopped parsley, and serve with reserved dip
