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    Chicken with Bacon, Tomato and Thyme


    Source of Recipe


    George Stella

    List of 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

    Recipe



    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.

    Copyright 2002 Television food network G.P., All Rights Reserved

 

 

 


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