Spanish Chicken With Bacon and Olives

READY IN: 1hr 34mins
Recipe by Chicagoland Chef du

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.

Top Review by cj1blue

This was a wonderful and easy recipe. We liked the chicken so much that we chopped up the leftovers and used them for yummy burritos the next day!

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Season chicken with salt and pepper.
  3. Place in a lightly oiled or sprayed 4 quart baking dish.
  4. Cover with sliced onions.
  6. In a bowl whisk together tomato sauce or paste, beer, 1/4 teaspoon salt, 2 cloves garlic and green chiles.
  7. Pour over chicken.
  8. Top with bacon slices.
  9. Bake uncovered for about 60 minutes.
  10. Add olives and bake 5minutes longer.
  11. Chicken should be done when juices run clear.
  12. NOTE: Bacon options.
  13. Bacon will be cooked but it may not be super crisp (ours was not). After one hour the bacon will be cooked and edible.
  14. 2/2012 I precooked in the microwave for 4-5 minutes until nearly done, before adding to the top of the chicken, before baking.

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