Ingredients:
4 skinless, boneless chicken breasts
1/2 package cream cheese, sliced
4 teaspoons chopped fresh chives
1 can condensed cream of chicken soup (or cream of mushroom)
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon lemon juice
1/4 teaspoon ground pepper
garlic salt to taste
uncooked bacon
Directions:
1-Preheat oven to 325 degrees F (165 C).
2-Pound chicken until flat (it is less messy if you put it between two layers of wax paper, with the shiny side up). Put a slice of cream cheese and 1 teaspoon of chives in the middle of each chicken breast and roll up. Wrap each chicken with 1 slice of bacon (I really like bacon so I used 3 slices on each breast) and secure with toothpicks. Place in a baking dish.
3-In a bowl combine soup, mayonnaise, milk, lemon juice, pepper and garlic salt. Mix until smooth (a whisk is ideal for this). Pour over chicken.
4-Bake in the oven for 1 hour or until no longer pink and juices run clear.
**I am always nervous about baking chicken all the way through so I baked mine longer and because of the sauce it did not dry out. In addition, some of the reviews on Allrecipes.com said it was kind of bland so I sprinkled lemon pepper on top of the sauce after I had poured it on the chicken. Also, I used about 1/3 of the sauce for only two breasts. Next time I will save some of the extra to pour over the chicken after it is cooked; with the bacon the sauce in the pan was really greasy. I served it over bow tie pasta. Matt and I really loved this one!
1 comment:
I made this last week. It was very good! I used a peppered bacon to wrap the chicken and also added a bit of paprika to the sauce.
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