Recipe courtesy of George Stella
Chicken with Bacon, Tomato and Thyme
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 396 calorie
- Saturated Fat
- 6 grams
- Carbohydrates
- 1 grams
- Level: Easy
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 396 calorie
- Saturated Fat
- 6 grams
- Carbohydrates
- 1 grams
Ingredients
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
Directions
- 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.
