This is a recipe from my mother's cousin's (?) ex-fiancee, Sally. It is a family favorite in our house, but apparently, it's in a lot of southern cookbooks. Tasty nonetheless!
1 boneless skinless chicken breast per person
1 slice of uncooked bacon per person
1 slice of chipped/dried beef per person
1 can cream of mushroom soup (for 2-4 people)
8 oz sour cream (for 2-4 people)
Heat oven to 275 degrees.
Pound chicken flat to about 1/4" thickness. Lay chipped beef on the inside of the chicken breast. Roll chicken up around the beef, wrap with a slice of bacon. Place rolled chicken breasts in a lightly greased baking dish, touching the sides of the dish, and each other, "seam" side down. An 8x8 baking dish works well for 4 chicken breasts.
Combine soup and sour cream in a bowl. Pour mixture over chicken in the dish.
Bake at 275 for 3 hours, or until cooked through. Great with baked or mashed potatoes, rice or egg noodles--serve the sauce over the starch!
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