About a year ago, I had a hankering for bacon wrapped chicken breasts. Each recipe I tried just wasn't exactly "right". So I put on my apron, grabbed a bunch of ingredients I thought might work, and got busy. I knew I was successful when my husband dished up his second helping. I hope you enjoy this entree as much as we do. Happy cooking!
4 Skinless, boneless chicken breasts
4 Slices bacon
1 Tablespoon olive oil
1 10.5 Ounce can cream of mushroom soup
4 Ounces cream cheese
2 Tablespoons mayonnaise
1 Teaspoon lemon juice
1 Garlic clove, minced
1 Teaspoon onion powder
¼ Teaspoon basil
¼ Teaspoon thyme
¾-1 Cup chicken stock
Salt and pepper, optional
No nutrition information available
1. Pound chicken breasts until flattened; roll up. Wrap a bacon strip around each breast; fasten with toothpicks.
2. Heat skillet over medium heat; add oil when pan is hot. Brown chicken rolls, turning to brown all sides. Remove from skillet and place in sprayed baking dish.
3. Mix soup, cheese, mayonnaise, lemon juice, garlic, onion powder, basil and thyme together in a 2-quart saucepan. Heat mixture over medium heat, stirring constantly, until smooth and bubbly. Gradually stir in chicken stock until the consistency of slightly thin gravy. Pour over chicken breasts.
4. Cover and bake one hour at 325 degrees.