"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Baked Chicken Breasts, by Fleta Reed, is from Our Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 chicken breast, halved 1/2 tsp pepper 12 slices bacon 1 pkg dried beef 2 cans cream of chicken soup 1 1/2 c sour cream 3 oz cream cheese 4 c cooked rice
Add pepper to chicken. Wrap slice of bacon around each halved breast. Place layer of dried beef (not corned beef) in bottom of baking dish. Arrange bacon wrapped chicken on beef slices. Cover with mixture of chicken soup, sour cream and cream cheese. Cover pan tightly with foil Bake at 325º for 2 hours. When tender remove foil and let brown slightly. Serve on rice.
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