Baked Chicken With Bacon-Tomato Relish

• 1 cup panko (Japanese) bread crumbs
• 2 tablespoons plus 1 teaspoon minced fresh thyme, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1/3 cup all-purpose flour
• 1 large egg, beaten
• 1 pound chicken tenderloins
• 4 bacon strips, cut into 1/2-inch pieces
• 1-1/2 cups grape tomatoes, halved
• 1 tablespoon red wine vinegar
• 1 tablespoon brown sugar

1. Preheat oven to 425u0b0. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165u0b0, about 15 minutes.
2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings.
3. Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.

bread crumbs, fresh thyme, salt, pepper, flour, egg, chicken, bacon strips, grape tomatoes, red wine vinegar, brown sugar

Taken from www.tasteofhome.com/recipes/baked-chicken-with-bacon-tomato-relish/ (may not work)