BACON-WRAPPED CHICKEN BREASTS IN CREAMY SAUCE

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)

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.

August 26, 2005

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

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.

TagsAmerican Chicken Poultry Baking Low Carb

Recipe information

Ingredients

Preparation

Recipe notes