"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Chicken Wrapped in Bacon, by Elizabeth Hansen, is from The Hart Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Budig pressed beef (lunch meat) 4-6 breasts chicken raw 1 slice of bacon per chicken breast. 1 can cream of chicken soup 1 cup sour cream
Place 1 slice of beef underneath each chicken breast in 9x13 pan. Wrap one or two slices of bacon around chicken. Combine soup and sour cream in a bowl and pour over each breast. Bake at 275 º for 3 hours. Serve with sticky rice
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