Bacon Tomato Chicken Recipes

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CHICKEN BREASTS AND BACON WITH SUN-DRIED TOMATO CREAM SAUCE



Chicken Breasts and Bacon with Sun-Dried Tomato Cream Sauce image

Chicken and Bacon with Sun-Dried Tomato Cream Sauce - Gluten free, low carb, high protein, KETO friendly recipe. Perfect if served with asparagus, spinach, broccoli, brussels sprouts, or green beans!

Provided by Julia

Categories     Main Course

Time 40m

Number Of Ingredients 13

4 garlic cloves (minced)
6 oz sun-dried tomatoes (in oil in a jar )
salt
2 tablespoons olive oil (either from the jar of sun-dried tomatoes, or just use olive oil)
1/4 teaspoon paprika
2 lb chicken breasts (large, halved horizontally )
1 cup heavy cream
1 cup milk
1 cup mozzarella cheese (shredded)
salt and pepper (to taste)
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (at least, add more to taste)
8 strips bacon (cooked and crumbled)

Steps:

  • Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sautéing as described below:
  • In a large pan, on medium heat, saute garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (olive oil or oil reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant.
  • Remove sun-dried tomatoes and garlic from the pan, leaving the oil, and add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color) and cook on medium heat for about 5 minutes on each side.
  • Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, off heat in a skillet, until completely cooked through and no longer pink in the center.
  • Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
  • Add 1 cup of heavy cream to the same skillet (from which you removed the chicken and the juices). Bring to boil, add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese, until the cheese melts.
  • Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
  • Add back the cooked sun-dried tomatoes and the garlic. Add basil and crushed red pepper - mix to combine.
  • Add cooked chicken breasts. Top with crumbled cooked bacon. Reheat until warm.

Nutrition Facts : Calories 946 kcal, Carbohydrate 31 g, Protein 69 g, Fat 62 g, SaturatedFat 27 g, Cholesterol 284 mg, Sodium 887 mg, Fiber 5 g, Sugar 19 g, TransFat 1 g, UnsaturatedFat 29 g, ServingSize 1 serving

CHICKEN WITH BACON, TOMATO AND THYME



Chicken with Bacon, Tomato and Thyme image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

8 pieces bacon, par-cooked half-way (may use precooked)
1 1/2 pounds boneless skinless chicken breast, cut into halves
2 tablespoons extra-virgin olive oil
1 clove fresh garlic, minced
2 tablespoons red onion, chopped
2 Roma tomatoes, sliced
1 bunch fresh 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

BAKED CHICKEN WITH BACON-TOMATO RELISH



Baked Chicken with Bacon-Tomato Relish image

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

1 cup panko bread crumbs
2 tablespoons plus 1 teaspoon minced fresh thyme, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/3 cup all-purpose flour
1 large egg, beaten
1 pound chicken tenderloins
4 bacon strips, cut into 1/2-inch pieces
1-1/2 cups grape tomatoes, halved
1 tablespoon red wine vinegar
1 tablespoon brown sugar

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



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

CAPRESE CHICKEN WITH BACON



Caprese Chicken with Bacon image

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

8 bacon strips
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, sliced
6 fresh basil leaves, thinly sliced
4 slices part-skim mozzarella cheese

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.

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

BRAISED ROTISSERIE CHICKEN WITH BACON, TOMATOES, AND KALE



Braised Rotisserie Chicken with Bacon, Tomatoes, and Kale image

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

2 teaspoons olive oil
4 ounces bacon (about 4 strips), sliced crosswise into 1/4" strips
2 shallots, thinly sliced
1/3 cup dry white wine
2 garlic cloves, finely chopped
2 teaspoons finely chopped rosemary
1 (14-ounce) can diced tomatoes
1 cup homemade chicken stock or low-sodium chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
1 rotisserie chicken, cut into 8 pieces
1 bunch curly kale, ribs and stems removed, torn into bite-sized pieces
Crusty bread, for serving

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.

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