Bistro Chicken

by Lana Stuart on January 8, 2010 · 18 comments

Bistro Chicken

I found this recipe for Bistro Chicken on the Kraft Foods web site a while back and since I happened to have some chicken breasts on hand I thought I’d give it a try. It turned out to be a keeper! It was simple and quick to put together and uses ingredients that most of us have on hand.

The combination of chicken, bacon and cheese reminded me a lot of the Alice Springs Chicken entree at Outback Steakhouse. I served it over a mound of mashed potatoes, but it would also be great with noodles.

Give this one a try. I think you’ll like it!

2 tsp oil
3 cups sliced fresh mushrooms
1 onion, chopped
1 15 oz. can stewed tomatoes (undrained)
¼ cup Zesty Italian dressing
1 tbsp. tomato paste
4 small boneless chicken breasts
1 cup shredded mozzarella cheese
2 slices bacon, cooked and crumbled

This recipe is so simple that you won’t even need any step-by-step photos to follow!

Heat the oil in a large non-stick skillet on medium high heat. Add the mushrooms (I didn’t have any fresh, so I used a can of sliced mushrooms) and onions. Cook for 5 minutes stirring occasionally. Stir in the tomatoes, dressing and tomato paste.

Add the chicken breasts. Cover and simmer on medium-low heat 12 minutes or until chicken is done. Top each chicken breast with cheese and bacon. You can cook up a couple of slices of bacon in the microwave or you could substitute about a 1/4 cup of bacon bits if you have those. Simmer, uncovered an additional 5 minutes or until the cheese is melted. Garnish with fresh parsley, if desired.

Enjoy!
–Recipe from Kraft Foods (www.kraftfoods.com)

Bistro Chicken

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Bistro Chicken

A wonderful family meal with the flavors of chicken, bacon, tomatoes, and cheese!

Ingredients

  • 2 tsp oil
  • 3 cups sliced fresh mushrooms
  • 1 onion, chopped
  • 1 15 oz. can stewed tomatoes (undrained)
  • ¼ cup Zesty Italian dressing
  • 1 tbsp. tomato paste
  • 4 small boneless chicken breasts
  • 1 cup shredded mozzarella cheese
  • 2 slices bacon, cooked and crumbled

Instructions

  1. Heat oil in a large non-stick skillet on medium high heat.
  2. Add mushrooms and onions.
  3. Cook 5 minutes stirring occasionally.
  4. Stir in tomatoes, dressing and tomato paste.
  5. Add chicken.
  6. Cover and simmer on medium-low heat 12 minutes or until chicken is done.
  7. Top with cheese and bacon.
  8. Simmer, uncovered an additional 5 minutes or until cheese is melted.
  9. Garnish with fresh parsley, if desired.

Notes

All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.

http://www.lanascooking.com/2010/01/08/bistro-chicken/

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{ 18 comments… read them below or add one }

1 Amy from She Wears Many Hats January 8, 2010 at 4:11 pm

Ooooh this looks scrumptious and easy enough to do a light version if needed. Adding this to my bookmarks.

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2 The Cookie Girl January 8, 2010 at 5:06 pm

Yum Yum Eat it up! sounds just wonderful

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3 Drick January 8, 2010 at 5:53 pm

looks fab – funny that these type of recipes rarely show up on FB – there are some really good ones out there…my kind of cooking…

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4 Shirley January 8, 2010 at 7:11 pm

Hard to believe that a dish so good looking is so simple!

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5 Reeni January 8, 2010 at 7:48 pm

This looks absolutely delicious! So rich and hearty. A perfect comfort meal!

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6 Neena January 8, 2010 at 11:39 pm

Looks like one that I will have to try. Scrumptious looking.

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7 Caveman Cooking January 9, 2010 at 2:02 am

Oh Nana! You are making me HUNGRY!!

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8 Memoria January 9, 2010 at 2:58 am

OMG!!! This dish looks AMAZING!! I’m bookmarking this one now!

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9 Kat January 10, 2010 at 8:02 pm

Yowza! That looks incredible.

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10 McMom January 10, 2010 at 9:12 pm

Yummy! I will be trying this soon.

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11 Shari January 12, 2010 at 9:10 am

you had me at cheese and bacon!

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12 Isobel January 15, 2010 at 3:28 pm

This is our dinner tonight! I’ve already prepared the sauce, will put the chicken in later when hubby gets home and serve with rice, can’t wait, mouth is already watering. Thanks for sharing.

Quick question, your picture looks so orangey and delicious, more orange than my dish and the one on the Kraft website, is there a secret ingredient?

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13 Lana January 15, 2010 at 3:38 pm

No secret ingredient at all. It was directly from the recipe as written. I would guess that the difference could be in the brand of tomatoes and tomato sauce used in the recipe. I find that some brands are redder in color than others. Maybe that’s it?? Please do let me know how you like the dish!

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14 Isobel January 15, 2010 at 4:20 pm

Thanks Lana. Maybe lighting too. Yours looks so much nicer than the Kraft dish.

Will be back later to let you know how it tasted.

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15 Sasha January 25, 2010 at 12:57 am

This is a great-looking dish and sounds easy too.

P.S: Reading food blogs at midnight is a really bad idea : /
Now I’ll be having dreams of this chicken for sure.

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16 Lana January 25, 2010 at 1:12 pm

You won’t believe how easy this dish is to make. Give it a try and let me know how you like it.

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17 Angela October 16, 2012 at 8:57 pm

Looks really yummy..I don’t buy pre-made dressings…any idea of a quick recipe for that.

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18 Lana October 17, 2012 at 9:53 am

I suppose you could try using any standard vinaigrette recipe that is heavy on garlic. Since the recipe came from Kraft Foods and was developed specifically for use with their Zesty Italian dressing, that’s probably the best to use. Maybe you could purchase a bottle for the recipe. It’s pretty inexpensive.

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