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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 4 |
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I often make a few extra and freeze them, leaving only the sauce to make. This is delicious served over wide egg noodles! So wrap up your chicken in a bacon slice and smile, smile, smile! Ingredients:
4 skinless, boneless chicken breast halves |
1/2 (8 ounce) package cream cheese, sliced |
4 slices bacon |
1 teaspoon chopped fresh chives |
1 (10.75 ounce) can condensed cream of chicken soup |
1/2 cup mayonnaise |
1/2 cup milk |
1 teaspoon lemon juice |
1/4 teaspoon ground black pepper |
1 pinch salt |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Pound the chicken breasts until flat. Put a slice of cream cheese and 1 teaspoon chopped chives in the middle of each breast and roll up. Wrap each rolled breast with 1 slice of bacon and secure with toothpicks. Place in a 9x13 inch baking dish.
3. In a medium bowl, combine condensed soup, mayonnaise, milk, lemon juice, pepper and salt. Mix until smooth, then pour over chicken.
4. Bake in the preheated oven for 1 hour, or until no longer pink and juices run clear.
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