Baked Chicken with Ba­conTo­mato Rel­ish

Simple & Delicious - - ON THE MENU -

My chil­dren love the crisp­ness of this chicken, and I love the rel­ish! —Elis­a­beth Larsen, Pleas­ant Grove, UT

1 cup panko bread crumbs

7 tsp. minced fresh thyme, di­vided 1/2 tsp. salt, di­vided

1/2 tsp. pep­per, di­vided

1/3 cup all-pur­pose flour

1 large egg, beaten

1 lb. chicken ten­der­loins

4 ba­con strips, cut into 1/2-in. pieces 11/2 cups grape toma­toes, halved 1 Tbsp. red wine vine­gar

1 Tbsp. brown sugar

1. Pre­heat oven to 425°. In a shal­low bowl, mix the bread crumbs, 2 Tbsp. fresh thyme, and 1/4 tsp. each salt and pep­per. Place flour and egg in sep­a­rate shal­low bowls. Coat the chicken with flour. Dip in egg, then crumb mix­ture, pat­ting to help coat­ing ad­here. Place on greased rack in a 15x10x1-in. pan. Bake un­til a ther­mome­ter reads 165°, about 15 min­utes.

2. Mean­while, cook ba­con un­til crisp. Re­move to pa­per tow­els. Dis­card drip­pings, re­serv­ing 2 Tbsp. in pan.

3. Add toma­toes, vine­gar, sugar and re­main­ing salt and pep­per to ba­con drip­pings; cook and stir un­til the toma­toes are ten­der. Add ba­con and re­main­ing thyme. Serve with chicken. 2 TEN­DERS WITH REL­ISH 326 cal., 13g fat (4g sat. fat), 95mg chol., 602mg sod., 19g carb. (6g sug­ars, 2g fiber), 34g pro.

TAKES: 30 min. • MAKES: 4 serv­ings

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