Baked Chicken with Bacon-Tomato Relish
“We eat a lot of chicken for dinner, so I’m always trying to do something a little different with it. My children love the crispiness of this chicken, and my husband and I love the flavourful relish—you can’t go wrong with bacon!” —Elisabeth Larsen, Pleasant Grove, Utah
- 1 cup panko bread crumbs
- 2 tbsp plus 1 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-inch pieces
- 1-1/2 cups grape tomatoes halved
- 1 tbsp red wine vinegar
- 1 tbsp brown sugar
- Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes.
- Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings.
- Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.
Test Kitchen Tips
- Using chicken tenders instead of chicken breast halves speeds along the bake time to make this a quick dinner.
- Baking on a rack will help the coating on the underside of the chicken stay crunchy, but it isn't a must if you don't have a rack that fits into the pan.
2 chicken tenders with 1/4 cup relish: 326 calories, 13g fat (4g saturated fat), 95mg cholesterol, 602mg sodium, 19g carbohydrate (6g sugars, 2g fibre), 34g protein.
Diabetic Exchanges: 4 lean meat, 2 fat, 1 starch.