"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 Bacon Wrapped Chicken Breasts, by Lisa Crador, is from The BENOIT Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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
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 450º for 1 hour.
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