Ingredients
8 Chicken Breasts, deboned
1 cup Sour Cream
8 Bacon Slices (mmm. bacon)
1 can Mushroom Soup
1 pkg. Chipped Beef
Note: I like more sauce so I double the sour cream and soup. 'Course I also like bacon so I cook a few extra slices to munch on just to make sure it tastes right. That's just how dedicated to my craft that I am.
Line a 9x13 inch dish with chipped beef. Wrap bacon around chicken and lay on beef. Combine soup and sour cream, pour over chicken. Cover and cook at 300 degrees for 3 hours.
Showing posts with label baked chicken. Show all posts
Showing posts with label baked chicken. Show all posts
Monday, July 22, 2013
Crab Stuffed Chicken
Ingredients
4 Chicken Breasts (12 oz each) halved, skinned & deboned
1/4 Cup All-Purpose Flour
3/4 Cup Milk
4 Tbsp Butter or Margerine
3/4 Cup Chicken Broth
1/2 Cup Dry White Wine
1/4 Cup Chopped Onion
1 Can of Crab Meat (7 1/2 oz), drained
1 Can of Mushrooms (3 ox)
1/2 Cup Saltines (10 crackers coarsely crumbled)
2 Tbsp Snipped Parsley
1/2 Tsp Salt
Dash of Pepper
1/2 Tsp Paprika
1 Cup (4 oz) Shredded Swiss Cheese
Place one chicken boned side up between 2 pieces of waxed paper Working from center out, pound chicken lightly with meat mallet to make cutlet about 1/8 inch thick (8 x 5 inches). Repeat with remaining chicken and set aside. In saucepan, melt 3 tbsp of butter, blend in flour. Add milk, broth and wine all at once. Cook and stir til mixture thickens and bubbles. Set aside. In skillet, cook onion in the remaining butter until tender but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbs of the sauce. top each chicken breast with about 1/4 cup of cab mixture. Fold sides in, roll up. Pour remaining sauce over all. Bake covered in oven at 360 degrees for 1 hour or until chicken is tender. Uncover and sprinkle with cheese and paprika. Bake 2 minutes longer until cheese melts. 8 Servings.
4 Chicken Breasts (12 oz each) halved, skinned & deboned
1/4 Cup All-Purpose Flour
3/4 Cup Milk
4 Tbsp Butter or Margerine
3/4 Cup Chicken Broth
1/2 Cup Dry White Wine
1/4 Cup Chopped Onion
1 Can of Crab Meat (7 1/2 oz), drained
1 Can of Mushrooms (3 ox)
1/2 Cup Saltines (10 crackers coarsely crumbled)
2 Tbsp Snipped Parsley
1/2 Tsp Salt
Dash of Pepper
1/2 Tsp Paprika
1 Cup (4 oz) Shredded Swiss Cheese
Place one chicken boned side up between 2 pieces of waxed paper Working from center out, pound chicken lightly with meat mallet to make cutlet about 1/8 inch thick (8 x 5 inches). Repeat with remaining chicken and set aside. In saucepan, melt 3 tbsp of butter, blend in flour. Add milk, broth and wine all at once. Cook and stir til mixture thickens and bubbles. Set aside. In skillet, cook onion in the remaining butter until tender but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbs of the sauce. top each chicken breast with about 1/4 cup of cab mixture. Fold sides in, roll up. Pour remaining sauce over all. Bake covered in oven at 360 degrees for 1 hour or until chicken is tender. Uncover and sprinkle with cheese and paprika. Bake 2 minutes longer until cheese melts. 8 Servings.
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