Bacon-Wrapped Chicken Breasts In Creamy Sauce

1. 1

   Remove skin and bones, and separate each chicken breast into 3 servings. Pound lightly, if desired, to flatten thicker parts. Arrange two slices of lunch meat so they overlap slightly, and place a chicken portion on top. Roll up making the portion narrow and fat, rather than wide and thin. Lay out a slice of bacon, and roll the roll over it, to wrap it about 2 times. Lay in small baking pan with end of bacon on the bottom (no need to secure the ends with toothpicks).

2. 2

   Repeat with remaining meats, and pop into preheated 350 degree oven for 30 minutes.

3. 3

   Skim off fat from pan. Mix sour cream and mushroom soup, and spooon over the top, covering completely.

4. 4

   Bake another 30 minutes, until nicely browned and bubbling in center of pan.

* Per serving · 4 servings · Values may vary.

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