RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1122
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| Recipe Name: |
Chicken with Bacon, Tomato and Thyme |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
15.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.71
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.5 Pounds chicken breast, boneless, skinless
2 Tablespoons onion, red chopped
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Directions:
Preheat the oven to 400 degrees.
To par-cook bacon, lay slices on a sheet pan and bake in a preheated 400 degree 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, about 30 minutes. |
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| Nutrition per Serving: |
| Calories: |
474 |
Total Carbs: |
2.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
96.0 |
Fat: |
25.9 |
Protein: |
54.02 |
| Fiber: |
0.40 |
Sodium: |
108.25 |
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