I found a recipe somewhere, can't remember where, and used that as a guideline.
If you follow my Tasty Tuesday, you know I love to mix it up and improve it.
My chicken breasts were pretty big so I doubled up on the dried beef and bacon. I also used only two breasts as that was all I had defrosted, so we had lots of gravy.
I also added paprika to the recipe.
What You'll Need:
4 boneless, skinless chicken breasts
8 slices dried beef
8 slices bacon
1 cup sour cream
1 can cream of mushroom
Paprika
Preheat oven to 350.
Place 2 pieces of dried beef on each chicken breast, and wrap in bacon. Brown chicken in a skillet over medium heat until bacon is crisp.
Meanwhile, mix sour cream and mushroom soup. Sprinkle in paprika to taste.
Place browned chicken breasts in a baking dish and cover with soup mixture.
Cover and bake for about 30 minutes.
Serve with rice.
Enjoy!
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