Bacon-Wrapped Chicken Breasts In Creamy Sauce
- 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)
- 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.
chicken breasts, thin, bacon, sour cream, campbells cream
Taken from www.epicurious.com/recipes/member/views/bacon-wrapped-chicken-breasts-in-creamy-sauce-1208589 (may not work)