Recipe by Chicagoland Chef du Jour
My husband dug out "What's for Dinner" by Maryana Vollstedt and combined 2 recipes to come up with this really tasty dish. It makes great leftovers and I was amazed how tender and juicy the chicken breast remained. I love the smokiness that the bacon imparts. I have made this recipe with both tomato sauce and paste, and I have to say I prefer using sauce. Use whatever you prefer.
- 3 full boneless skinless chicken breasts
- salt, pepper to season
- 1 large yellow onion, sliced, separated into rings
- 6 slices bacon, strips cut into 2-inch pieces, precooked if desired see notes below
- 1 cup ripe olives, whole and drained, not optional IMO, I have done with and without and really does make the dish tast
- 1 (6 ounce) can tomato paste, I prefer to use sauce as it is less flavor intense
- 1 cup beer, flat beer suggested but not necessary
- 1⁄4 teaspoon salt
- 2 garlic cloves, minced
- 1 (4 ounce) can green chilies, drained
Directions See How It's Made
- Preheat oven to 350°F.
- Season chicken with salt and pepper.
- Place in a lightly oiled or sprayed 4 quart baking dish.
- Cover with sliced onions.
- MAKE SAUCE:.
- In a bowl whisk together tomato sauce or paste, beer, 1/4 teaspoon salt, 2 cloves garlic and green chiles.
- Pour over chicken.
- Top with bacon slices.
- Bake uncovered for about 60 minutes.
- Add olives and bake 5minutes longer.
- Chicken should be done when juices run clear.
- NOTE: Bacon options.
- Bacon will be cooked but it may not be super crisp (ours was not). After one hour the bacon will be cooked and edible.
- 2/2012 I precooked in the microwave for 4-5 minutes until nearly done, before adding to the top of the chicken, before baking.