Friday, August 14, 2009

Bacon Wrapped Chicken Breasts

8 skinless, boneless chicken breast halves

1 (8 ounce) package cream cheese, sliced

8 slices bacon

2 teaspoon chopped fresh chives

2 (10.75 ounce) can condensed cream of mushroom soup

1 cup mayonnaise

1 cup milk

2 teaspoon lemon juice

1/2 teaspoon fresh ground black pepper

1 pinch salt

Preheat oven to 325 f.

Pound chicken breast until flattened.

Place a slice of cream cheese in center of each breast and sprinkle with chives.

Roll up Chicken Breasts and wrap with bacon and secure with toothpicks.

Place in a large baking dish.

In a large bowl wisk together Cream of Mushroom Soup, mayonnaise, milk, lemon juice, salt and pepper until smooth and pour over chicken.

Bake for 1 hour.

Serve with brown and wild rice mix, or over noodles.

Makes 8 servings - recipe can be cut in half easily!


Melissa said...

These look Yummy Lachelle!!! You need to post your Chicken Enchillada recipe, I'm usually a beef or cheese enchillada fan but those things were outstanding!!! I've been craving some like crazy...

Unknown said...

I tried this tonight- It was FABULOUS! I used more bacon to hold the chicken together instead of toothpicks (plus we love bacon!). :)
Thanks La Chelle! You rock!