OK - This is a very old recipe. Three very Southern women used to make this recipe for the "special" occasions in their lives. Polly Colle and her cousin Kathleen Pickett made it and I've eaten it at both of their homes. Our neighbor and my 7th grade English teacher, Bessie Ham, also made this and brought it to neighborhood gatherings and church suppers.
Ingredients Serves 8
8 boneless, skinned chicken breasts
8 slices bacon
1/2 pint sour cream
1 can of cream of mushroom soup, undiluted
1 small jar of dried beef (I suppose you could use beef jerky) I've tried to make this without this ingredient, but it just does not turn out the same.
8 boneless, skinned chicken breasts
8 slices bacon
1/2 pint sour cream
1 can of cream of mushroom soup, undiluted
1 small jar of dried beef (I suppose you could use beef jerky) I've tried to make this without this ingredient, but it just does not turn out the same.
Steps
- Grease a large Pyrex baking dish and line with dried beef.
- Wrap each chicken breast with one strip of uncooked bacon. Place the wrapped chicken on the beef.
- Mix the sour cream and soup; pour over chicken breasts.
- Cover pan with foil and bake 2 hours at 275° F.