I have been home alone in the evenings and therefore not been cooking. Marinda took pity on me this week and brought me dinner. WOW! It was great. I begged for the recipe and here it is. It was hard for me to save half of it for Steve. He loved it also. Thank you Marinda! For taking care of your parents and sharing this great recipe.
4 skinless boneless chicken breasts (She used tenders)
1/2 pkg. cream cheese, sliced
4-6 slices of bacon, partially cooked
Fresh chopped chives or onion powder
1 can cream of mushroom soup
1/2 c sour cream
1/2 c milk
1 tsp. lemon juice
1/4 tsp pepper
1 pinch salt
1 can mushrooms, sauteed
Preheat oven to 325*. Pound chicken breast until flat. Put a slice of cream cheese and sprinkle some chives or onion powder on each breast, roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Make sure you cook the bacon a little bit before you wrap the chicken with it. Place the breasts in a 9X13 pan. Sprinkle with salt and pepper.
In a medium bowl,combine soup, sour cream, milk, lemon juice, pepper salt and mushrooms. (If you cooked the bacon in a frying pan, yo can saute' the mushrooms in butter first and then cook them in the bacon grease for a more bacony flavor.) Pour the sauce over the chicken and bake for 1 hour or until the juices run clear.
Note: You can try substituting provolone cheese for the cream cheese.
If you want to use chicken tenders, just place the cheese on top of the tenders and top with half bacon slices.
Marinda served this over rice. Yummy!
