Monday, December 12, 2011

VIP CHICKEN

This is another of my old Indiana recipes.  The dried beef and bacon makes these chicken breasts different than the usual.  My husband has always been a meat eater and the more meats per meal the better.  Personally, I'm not much for meat but learned early in my marriage that every meal had better include meat!

2 pkgs (3-oz each) dried beef
6 boneless and skinless chicken breast halves
2 slices (3 x 6-inch each) Swiss cheese
6 slices bacon
1 container (16-oz) sour cream
1 can cream of mushroom soup
1 tbsp butter
freshly ground black pepper
paprika for garnish

Preheat oven to 325 degrees.

Line an 11 x 8 1/2-inch casserole dish with the dried beef.  Pound the chicken breasts to 1/4-inch thickness.  Cut the each slice of Swiss cheese into (3) 1/2-inch strips and put one strip atop each chicken breast.  Roll each chicken breast up and wrap with one of the bacon slices.  Place seam side down atop the dried beef.

In a bowl, whisk the sour cream into the cream of mushroom soup together until smooth.  Pour over the chicken.  Cut the butter into small pieces and dot over the soup.  Grind black pepper over the top to suit your taste.  Sprinkle lightly with the paprika for a garnish.

Bake at 325 degrees, uncovered, for 2 hours.  Serve immediately.  This will serve 6.

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