Bacon and Tomato Baked Chicken |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
Tender chicken baked with a lively tomato-vinegar sauce, then finished with a touch of smoky bacon. Ingredients:
nonstick cooking spray |
3 pounds broiler-fryer chicken pieces |
1 (12 ounce) can hunt's® tomato paste |
1 1/2 cups water |
1/2 cup red wine vinegar |
1/4 teaspoon dried basil leaves |
1/4 teaspoon dried oregano leaves |
6 cups hot cooked egg noodles (optional) |
6 slices bacon, cooked, drained, crumbled |
chopped fresh parsley (optional) |
Directions:
1. Preheat oven to 425 degrees F. Spray 13x9-inch baking dish with cooking spray. Arrange chicken in dish; set aside.
2. Place tomato paste, water, vinegar, basil and oregano in food processor container; cover. Process until well blended. Pour over chicken.
3. Bake uncovered 45 to 50 minutes or until chicken is no longer pink in thickest part and juices are clear when pierced with tip of knife (175 degrees on meat thermometer). Serve chicken over noodles, if desired. Top with bacon. Garnish with parsley, if desired.
|
|