Chicken Cordon Bacon (A Variation Of Cordon Bleu)

1. 1

   Saute bacon until done but not too crisp. Discard oil but save tidbits and very small amount of pan drippings.

2. 2

   Butterfly chicken breast so the breast is now thinner but bigger.

3. 3

   Place cheese and crumbled bacon slice in center of each chicken breast.

4. 4

   Roll up chicken and place seam side down.

5. 5

   Sprinkle breadcrumbs on top of breasts.

6. 6

   Bake at 375F until breasts reach 170u00b0F.

7. 7

   In the bacon pan, add the can of soup and milk. Whisk to get up pan drippings. Heat until warm.

8. 8

   Serve chicken with gravy on top or with the gravy on your starchy sidedish such as rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.