Stuffed and Smothered Chicken

In my house growing up we all had a favorite meal. On our birthday my mother would make whatever we wanted for dinner. It seems that we all chose the same thing year after year. With the holidays approaching I find myself missing her. Here is one of her recipes that she used to make.

4 chicken breasts
cream cheese
1 can of cream of mushroom soup or 4 cups of homemade
8 slices of (turkey) bacon

Preheat oven to 350 F

1. Butterfly the chicken breasts, separating completely, making 8 pieces. Place each half between 2 pieces of wax or parchment paper. Using a meat mallet, pound the chicken until it is the same thickness all over. Be careful not to let the chicken tear.

2. Place a slice of cream cheese approx. 1/3 ” thick in the middle of each of the 8 chicken pieces. Then wrap the chicken up around the cheese.

3. Then wrap each chicken piece with a slice of bacon. Place in a 9×13 baking dish seam side down.

4. Prepare soup according to can ( I prefer Amy’s Kitchen it can be found in the health food section at Krogers) Then pour soup over the chicken.

5. Bake at 350 F for 30 minutes or until chicken is cooked through. I like to serve chicken over brown rice, using the leftover liquid from the pan to drizzle over everything. It also pairs well with sautéed green beans.


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