Recipe by Hunts.com
"Tender chicken baked with a lively tomato-vinegar sauce, then finished with a touch of smoky bacon."
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Nonstick cooking spray
broiler-fryer chicken pieces
1 (12 ounce) can
Hunt's® Tomato Paste
1 1/2 cups
red wine vinegar
dried basil leaves
dried oregano leaves
hot cooked egg noodles
bacon, cooked, drained, crumbled
Chopped fresh parsley
I made this dish lastnight for my family. We enjoyed this chicken so much and cant wait to make it again. We did make the egg noodles and put the chicken over them. Yummy Thanks
I didn't like this at all, but I didn't follow the recipe exactly. I didn't have red wine vinegar, so I used red cooking wine instead. The sauce was bland and acidic! When the chicken came out of the oven, the skin was gross and rubbery because it had been cooking in the sauce. I tried to salvage it by removing the meat from the bones and skin, stirring the meat into the sauce, adding more basil, plus salt, sugar, onion powder, garlic powder, fennel seed and then cooking it like a normal sauce on the stove. Served over pasta. Won't make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon and Tomato Baked Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 95
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