NZ Woman's Weekly

Baked chicken with tomatoes & bacon

Baked chicken with tomatoes & bacon
  • Meal Type

  • Servings

  • Courses


These three main ingredients are a match made in heaven… the flavours of the bacon and chicken infuse the tomatoes to make a delicious sauce.

Serve with potatoes and a summer salad for a quick midweek dinner.

  • 8 boneless chicken thighs
  • 8 strips streaky bacon
  • ½ cup white wine
  • 4-5 medium tomatoes, diced
  • 10 cherry or plum tomatoes, halved
  • ¼ cup parmesan, grated
  • Small bunch fresh basil leaves
  • Sea salt and cracked pepper

1 Preheat the oven to 190°C.

2 Wrap each chicken thigh with a strip of bacon, making it into a neat parcel.

3 In an ovenproof dish, combine the wine, diced tomatoes and the halved small tomatoes.

4 Arrange the chicken parcels over the tomatoes in the dish. Sprinkle with parmesan and basil, and season well.

5 Cover with foil and bake for about 20 minutes, then remove foil and cook a further 20 minutes until the chicken is golden and cooked through. Serve with the pan juices.

*For added decadence, stuff the chicken thighs with mozzarella cheese and a few baby spinach leaves.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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