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Epicurious

BACON-WRAPPED CHICKEN BREASTS IN CREAMY SAUCE

The combination of flavors and textures makes this simple dish a family favorite. The sauce is delicious served over baked potatoes or rice. It can be prepared up to a day in advance, then baked at the last moment, making it a great choice for entertaining. Just increase the amounts for a larger crowd.

Recipe information

  • Yield

    12 portions will serve 6 to 8 people.

Ingredients

4 whole chicken breasts
24 square slices of thin-sliced lunch meat such as pastrami or ham
12 slices bacon (thin-sliced)
1 cup lowfat or non-fat sour cream
1 can Campbell's Cream of Mushroom Soup (Healthy Choices works as well as original recipe)

Preparation

  1. Remove skin and bones, and separate each chicken breast into 3 servings. Pound lightly, if desired, to flatten thicker parts. Arrange two slices of lunch meat so they overlap slightly, and place a chicken portion on top. Roll up making the portion narrow and fat, rather than wide and thin. Lay out a slice of bacon, and roll the roll over it, to wrap it about 2 times. Lay in small baking pan with end of bacon on the bottom (no need to secure the ends with toothpicks).

    Repeat with remaining meats, and pop into preheated 350 degree oven for 30 minutes.

    Skim off fat from pan. Mix sour cream and mushroom soup, and spooon over the top, covering completely.

    Bake another 30 minutes, until nicely browned and bubbling in center of pan.

TagsAmericanChickenPoultryBakingLow Carb
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