"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bacon Wrapped Chicken Breasts Recipe

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This recipe for Bacon Wrapped Chicken Breasts, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Crador
Added: Wednesday, April 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts
1 pack of bacon
1 8oz package of cream cheese
1 can cream of mushroom soup
1/4 C mayonnaise
1 T lemon juice
1/4 C chives
salt/pepper

Directions:
Directions:
Mix cream of mushroom soup, mayonnaise, lemon juice and a
pinch of salt and pepper in mixing bowl and set aside. Pound
chicken breast as flat as possile and cut a slit in middle of breast.
Season chicken breast w/ salt/pepper (optional). Place a pinch of
chives in slit and cover with slice of cream cheese. Wrap with
bacon (2 slices is better if you have enough) and place in baking
pan. Pour mixture over chicken breasts. Bake at 450 for 1
hour.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour and 15 minutes
Personal Notes:
Personal Notes:
Very good served with home-made mashed potatoes!!

 

 

 

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