Bacon and Tomato Baked Chicken

Bacon and Tomato Baked Chicken


"Tender chicken baked with a lively tomato-vinegar sauce, then finished with a touch of smoky bacon."
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1 h 50 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 10.5 g
  • 16%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 31.9 g
  • 64%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 o...