 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
I love chicken, and this is a favorite of mine. It's a little time consuming wrapping everything up, but the results are so worth it. Serve with rice, noodles, pasta, it doesn't matter...the sauce tastes fine with any. Ingredients:
6 boneless skinless chicken breasts |
1 can cream of mushroom soup |
1 cup sour cream |
6 slices bacon (uncooked) |
6 slices ham (thinly sliced) |
2 packages puff pastry |
Directions:
1. Preheat oven to 350 degrees.
2. Pound/flatten each chicken breast lightly.
3. Wrap each chicken breast in a slice of ham, then tightly wrap a slice of bacon around the ham; secure with toothpicks if necessary.
4. Place in a baking dish.
5. Blend together sour cream and undiluted mushroom soup, then pour over the chicken breasts.
6. Bake seam side down for about 30 minutes.
7. Remove chicken from dish, and set aside cream sauce.
8. Cut the puff pastry into 6 separate rectangles.
9. Place each chicken breast on the bottom half of a rectangle, then fold the pastry over and seal, to form a square packet.
10. Bake at 350 degrees for about another 20-30 minutes, until pastry puffy and golden.
11. Serve hot with warm cream sauce poured over.
|
|