Chicken with Bacon, Tomato and Thyme
- 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
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.
Recipe courtesy George Stella
Recipe courtesy of Emeril Lagasse