BAKED CHICKEN WITH BACON-TOMATO RELISH
We eat a lot of chicken for dinner, so I'm always trying to do something a little different with it. My children love the crispiness of this chicken, and my husband and I love the flavorful relish-you can't go wrong with bacon! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.
Nutrition Facts : Calories 326 calories, Fat 13g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 602mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
STUFFED CHICKEN BREAST WITH BACON, TOMATO, AND CHEESE
Simple to make, yet elegant in presentation and taste. This stuffed chicken breast is often requested when friends and family come to dinner.
Provided by beansontoast
Categories Meat and Poultry Recipes Pork
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Whisk egg in shallow bowl. Dip and coat chicken breasts in the egg.
- Heat a nonstick pan over medium-high heat. Brown chicken, flipping to ensure both sides are cooked, 5 to 7 minutes total.
- Meanwhile, combine spinach, bacon, tomatoes, Cheddar cheese, mozzarella cheese, mayonnaise, and garlic in a medium bowl.
- Remove chicken from the pan. Slice into the meatiest, thickest side of each breast carefully in a butterfly-cut, creating a "pocket" for the stuffing. Stuff liberally with spinach mixture.
- Place stuffed chicken into a baking dish, with stuffing mixture at the top. If pieces cannot stand on their own, lean against each other or the side of the baking dish to ensure stuffing remains inside chicken. Sprinkle each with salt and pepper. Cover the dish.
- Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 40 minutes.
Nutrition Facts : Calories 497.9 calories, Carbohydrate 7.4 g, Cholesterol 162.6 mg, Fat 32.5 g, Fiber 1.9 g, Protein 43.5 g, SaturatedFat 10.9 g, Sodium 1070.5 mg, Sugar 3.3 g
CHICKEN WITH TOMATO SAUCE AND BACON (POLLO ALLA CAMPAGNA)
Make and share this Chicken With Tomato Sauce and Bacon (Pollo Alla Campagna) recipe from Food.com.
Provided by CJAY8248
Categories Chicken
Time 2h
Yield 8 pieces chicken, 4 serving(s)
Number Of Ingredients 10
Steps:
- Pat the chicken completely dry with paper towels. Sprinkle the pieces on all sides with the salt and a few grindings of pepper. Then coat the chicken with flour and shake each piece vigorously to remove any excess.
- In a heavy 10- to 12-inch skillet, melt 3 Tblsp. of the butter with 2 Tblsp. of the olive oil over high heat.
- When the foam begins to subside, brown the chicken in the hot fat, 4 pieces at a time.
- Start the pieces skin side down and turn them frequently with tongs or a slotted spoon until they are richly and evenly colored.
- As they brown, transfer the pieces to a plate and brown the rest of the chicken similarly, adding the remaing butter and oil to the pan if necessary.
- Pour off the fat remaining in the skillet and in its place add the bacon. Stirring frequently, cook over moderate heat until the bacon is crisp and brown and has rendered all its fat.
- With a slotted spoon, remove the bacon to paper towels to drain. Pour off all but 2 Tblsp. of the bacon fat remaining in the pan.
- Add the shallots to the fat and, stirring constantly, cook for about 3 minutes, or until they are soft, transparent and lightly brown.
- Add the tomatoes and wine and, stirring from time to time, cook briskly, uncovered, over high heat until most of the liquid has evaporated and the mixture is thick enough to hold its shape lightly in a spoon.
- Return the chicken and bacon to the skillet and turn them about with a spoon until they are well coated with the tomato sauce. Bring to a boil, reduce heat to low, and simmer partially covered for 35 to 40 minutes.
- When the chicken is done it should show no resistance when a thigh is pierced with a small, sharp knife. Taste the sauce for seasoning.
- With tongs, remove the chicken from the skillet and arrange the pieces skin side up on a large heated platter. Pour the sauce over the chicken and serve at once.
CHICKEN WITH TOMATOES AND BACON
Make and share this Chicken With Tomatoes and Bacon recipe from Food.com.
Provided by JustJanS
Categories Chicken Thigh & Leg
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a large pan, add the onions, garlic, bacon and mushrooms and cook until softened-about 10 minutes.
- Remove to a plate and add the chicken pieces to the pan. Brown well on all sides.
- Remove from the pan and add the tomato paste to the pan. Cook, stirring for a couple of minutes, then add the wine, tomatoes water, brown sugar, stock powder and fresh and dry herbs and spices and bring to the boil stirring.
- Return the chicken and bacon vegetable mix to the sauce, cover and simmer for about 1 hour, or until chicken is tender.
- About 15 minutes before serving, remove the lid and stir the olives through.
- With the lid off, increase the heat and allow to thicken to a nice sauce consitency.
- Just before serving, stir the fresh parsley through.
- We ate this over penne pasta, with feta cheese crumbled on top.
Nutrition Facts : Calories 595.6, Fat 32.5, SaturatedFat 8.2, Cholesterol 133.7, Sodium 838, Carbohydrate 31.2, Fiber 6.8, Sugar 18, Protein 36.9
CHICKEN WITH BACON, TOMATO AND THYME
Steps:
- Preheat the oven to 400 degrees F.
- To par-cook bacon, lay slices on a sheet pan and bake in a preheated 400 degree F oven for about 10 minutes until half-cooked. Remove and reserve.
- Working on a sheet pan, coat the chicken breast with olive oil and minced garlic. Sprinkle lightly with salt and pepper. Next, wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an "x" pattern in the center. Sprinkle with the diced onion and place a thick slice of Roma tomato and a couple sprigs of fresh thyme in the center of each breast, tucked in behind the bacon.
- Arrange chicken a little apart from each other on the sheet pan and bake until the chicken is completely cooked and reaches an internal temperature of 165 degrees F, about 30 minutes.
Nutrition Facts : Calories 396 calorie, SaturatedFat 6 grams, Carbohydrate 1 grams
CHICKEN & BACON CACCIATORE
By using a whole chicken and freezing leftovers this tasty supper is extra penny-friendly
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- Heat the oil in a large casserole dish. Brown the chicken, a few pieces at a time, until skin is golden on all sides. As each piece is done, lift out onto a plate. Turn the heat down and add the bacon. Cook gently so some of the fat melts into the pan and keep going until the bacon crisps. Lift out with a slotted spoon and put with the chicken pieces, then add the onions and rosemary to the casserole. Fry for 5-10 mins until the onions have softened, then return the chicken and bacon, along with the tomatoes, vinegar, sugar, stock and seasoning.
- Bring to a simmer, cover and cook for 40-50 mins until the chicken is tender - check one of the thigh or leg joints as they will take longer to cook. Stir in the parsley, if using, check the seasoning again and serve with mash, pasta or rice if eating straight away. Otherwise, cool and chill for up to 24 hrs. Or freeze for up to 3 months. Defrost overnight in the fridge, then bring out to room temperature the next day if not fully defrosted. Tip back into a saucepan, bring to a gentle simmer, then cover and gently cook until chicken is piping hot. Don't boil or the chicken may toughen up.
Nutrition Facts : Calories 806 calories, Fat 54 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 67 grams protein, Sodium 2 milligram of sodium
BACON TOMATO CHICKEN SALAD
My mom made this salad a lot when I was growing up. Just found out she is still making it and serving it in the exact same bowl.
Provided by pines506
Categories Chicken
Time 15m
Yield 3 1/2 quarts
Number Of Ingredients 14
Steps:
- Combine ingredients for dressing in blender or in jar with tight fitting lid.
- Blend thoroughly.
- Chill.
- Make sure lettuce, chicken, tomatoes are chilled until serving time.
- Tear lettuce into bite sized pieces.
- Fry bacon until crisp; drain on paper towels.
- Place lettuce, tomatoes, chicken and bacon in large chilled bowl.
- Pour dressing over all; toss gently.
- Brush avocado slices with lemon juice; arrange on top of salad.
Nutrition Facts : Calories 916.5, Fat 77.2, SaturatedFat 17.5, Cholesterol 134.1, Sodium 1337.7, Carbohydrate 15.6, Fiber 6.6, Sugar 5.8, Protein 41.4
BRAISED ROTISSERIE CHICKEN WITH BACON, TOMATOES, AND KALE
The cheater's braise: Bring cold grocery store rotisserie chicken back to life with the flavor of a slow-cooked braise in a fraction of the time.
Provided by Anna Stockwell
Categories 30 Days of Groceries Chicken Braise Dinner Quick & Easy Bacon Tomato Kale Wheat/Gluten-Free Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet with a lid or braising pan over medium. Cook bacon until fat starts to render, about 5 minutes. Add shallots and cook until shallots are soft and fat is rendered from bacon, 8-10 minutes.
- Increase heat to high and add wine, garlic, and rosemary. Cook, stirring, until wine is reduced by half, about 1 minute. Add tomatoes, chicken stock, salt, and red pepper flakes and bring to a boil. Reduce heat to medium and nestle chicken pieces, skin side up, in sauce. Top with kale, cover, and cook until kale is wilted, about 6 minutes. Stir kale into sauce and cook, uncovered, until chicken is warmed through, about 5 minutes more. Serve with bread.
CAPRESE CHICKEN WITH BACON
Smoky bacon, fresh basil, ripe tomatoes and gooey mozzarella top this appealing chicken caprese recipe. The aroma as it bakes is irresistible! -Tammy Hayden, Quincy, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Place bacon in an ungreased 15x10x1-in. baking pan. Bake until partially cooked but not crisp, 8-10 minutes. Remove to paper towels to drain., Place chicken in an ungreased 13x9-in. baking pan; brush with oil and sprinkle with salt and pepper. Top with tomatoes and basil. Wrap each in 2 bacon strips, arranging bacon in a crisscross., Bake, uncovered, until a thermometer reads 165°, 15-20 minutes. Top with cheese; bake until melted, 1 minute longer.
Nutrition Facts : Calories 373 calories, Fat 18g fat (7g saturated fat), Cholesterol 123mg cholesterol, Sodium 821mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 47g protein.
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