Bacon And Tomato Baked Chicken Recipes

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BAKED CHICKEN WITH WHITE BEANS AND TOMATOES



Baked Chicken With White Beans and Tomatoes image

Make and share this Baked Chicken With White Beans and Tomatoes recipe from Food.com.

Provided by Pinay0618

Categories     Chicken Thigh & Leg

Time 1h

Yield 4 serving(s)

Number Of Ingredients 5

1/4 lb bacon, cut into 1-inch pieces
1 1/2 lbs chicken thighs, with skin and bone
2 medium onions, chopped
1 (14 ounce) can stewed tomatoes including juice
2 (15 ounce) cans small white beans, rinsed and drained

Steps:

  • Put oven rack in middle position and preheat oven to 350°F
  • Cook bacon in a 10-inch heavy ovenproof skillet over moderate heat, stirring occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in skillet.
  • While bacon is browning, pat chicken dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown chicken in fat in skillet over moderately high heat, turning over once, about 8 minutes total, then transfer chicken with tongs to paper towels to drain.
  • Pour off all but 3 tablespoons fat from skillet and reduce heat to moderate. Cook onions in skillet with 1/4 teaspoon salt, stirring and scraping up any brown bits, until golden brown, about 10 minutes. Stir tomatoes and juice into onions and boil, uncovered, 3 minutes, to concentrate juices slightly. Stir in bacon and beans and bring to a simmer. Nestle chicken, skin side up, in beans and bake, uncovered, until chicken is cooked through, 20 to 25 minutes.

Nutrition Facts : Calories 761.8, Fat 39.5, SaturatedFat 11.9, Cholesterol 162.6, Sodium 378.3, Carbohydrate 52.4, Fiber 11, Sugar 2.4, Protein 48.7

STUFFED CHICKEN BREAST WITH BACON, TOMATO, AND CHEESE



Stuffed Chicken Breast with Bacon, Tomato, and Cheese image

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

1 egg
4 skinless, boneless chicken breast halves
5 ounces frozen chopped spinach, thawed and drained
½ cup crumbled cooked bacon
½ cup chopped sun-dried tomatoes
½ cup grated sharp Cheddar cheese
½ cup shredded mozzarella cheese
¼ cup mayonnaise
3 cloves garlic, crushed
salt and ground black pepper to taste

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 TOMATOES AND BACON



Chicken With Tomatoes and Bacon image

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

2 tablespoons oil
2 medium onions, chopped
4 slices bacon
2 garlic cloves, minced
250 g button mushrooms, quartered
8 chicken drumsticks
2/3 cup tomato paste
1 cup red wine
880 g chopped tomatoes
1 cup water
1 tablespoon brown sugar
1 teaspoon chicken stock powder
1 teaspoon chipotle chili flakes
1 teaspoon fennel seed (optional)
1 sprig fresh thyme
1 sprig fresh oregano
1 teaspoon dried basil
1/2 teaspoon pepper
1/2 cup chopped pitted olive
1/4 cup chopped fresh parsley
feta cheese, crumbled

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

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