"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

WRAPPED CHICKEN Recipe

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This recipe for WRAPPED CHICKEN, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AMY (MOLENKAMP) DEVROU
Added: Saturday, October 21, 2006

Category:
Category:

Ingredients:  
Ingredients:  
4 BONED AND SKINNED CHICKEN BREASTS CUT IN HALF
1/2 LB. DRIED BEEF
1 LB. BACON
1 CAN CREAM OF MUSHROOM SOUP
1/2 PT. SOUR CREAM

Directions:
Directions:
WRAP CHICKEN BREASTS WITH 1 OR 2 SLICES OF DRIED BEEF. NEXT, WRAP 1 OR 2 SLICES OF BACON AROUND THAT. BAKE AT 375 FOR 30 MINUTES; DRAIN GREASE. MIX SOUR CREAM AND SOUP. SPREAD OVER CHICKEN AND CONTINUE TO BAKE AT 325 FOR AND HOUR AND 15 MINUTES MORE.

 

 

 

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