Baked Chicken with BaconTomato Relish
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