Wiki source code of Chicken Bacon Pomodoro

Last modified by Richard Johnson on 2018/08/03 23:43
Show last authors
1 1 28oz can crushed tomatoes
2
3 2 15oz cans diced tomatoes
4
5 1 6oz can tomato paste
6
7 red wine to rinse out cans (1/4 - 1/3 C)
8
9 1/2 C bacon bits
10
11 3/4 t truffle salt
12
13 1/4 t 3 pepper powder
14
15 1 t ground cumin
16
17 1 T Italian seasoning
18
19 2 tsp dried oregano
20
21 2 tsp dried basil
22
23 1/2 t red pepper flakes
24
25
26 1/2C + 1/4C + 1/4C Parmigiano-Reggiano, ground
27
28 1/2C + Parm Reg, shredded
29
30
31 16oz Finely chopped broccoli, frozen (Safeway Select chopped is perfect)
32
33 Chicken tenders, frozen (8-10, depending on size)
34
35
36 Preheat oven to 350F.
37
38
39 In a 3 qt saucepan, combine all sauce ingredients and heat over medium heat until bubbling. Taste for salt/heat balance and adjust if necessary. Add 1/2 C ground Parm Reg cheese to sauce & stir to mix. Place a thin layer of sauce in a 9x13 pan, sprinkle a layer of broccoli on top of the sauce, then sprinkle 1/4 C ground Parm Reg cheese on top of that. Place the chicken tenders on the broccoli cheese layer, and sprinkle with another 1/4 C ground Parm Reg cheese. Ladle the rest of the sauce on top of the chicken and cover with a layer of shredded Parm Reg cheese. Place in the oven at 350F for 1 hour. Check a tender for doneness. Serve on top of desired starch or by itself.
40
41
42
43

Need help?

If you need help with XWiki you can contact: