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Bacon and Tomato Baked Chicken

Bacon and Tomato Baked Chicken

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h 50 m
Hunts.com

Hunts.com

Tender chicken baked with a lively tomato-vinegar sauce, then finished with a touch of smoky bacon.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
  2. Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
  3. Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175 degrees on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

crashcar1999
9

crashcar1999

12/2/2010

I made this dish lastnight for my family. We enjoyed this chicken so much and cant wait to make it again. We did make the egg noodles and put the chicken over them. Yummy Thanks

noeticblues
5

noeticblues

1/19/2011

I didn't like this at all, but I didn't follow the recipe exactly. I didn't have red wine vinegar, so I used red cooking wine instead. The sauce was bland and acidic! When the chicken came out of the oven, the skin was gross and rubbery because it had been cooking in the sauce. I tried to salvage it by removing the meat from the bones and skin, stirring the meat into the sauce, adding more basil, plus salt, sugar, onion powder, garlic powder, fennel seed and then cooking it like a normal sauce on the stove. Served over pasta. Won't make again.

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