Chicken Breast Eden Isle
Submitted by RadiantWolf
Bacon-wrapped chicken breasts baked low and slow on a bed of chipped beef, smothered in a creamy mushroom and sour cream sauce. Old-school comfort food at its finest.
YIELD
2 servingsPREP
30 minCOOK
READY
This right here is the kind of recipe your mama’s friend brought to every church potluck, and everybody fought over it but nobody could get the secret out of her.
Bacon-wrapped chicken breasts nestle on a bed of shredded chipped beef, then get blanketed in a rich mix of cream of mushroom soup and sour cream.
Baked low and slow for three hours, the bacon renders down, the sauce gets thick and velvety, and the chicken turns fall-apart tender.
It’s five ingredients and zero pretension. Just pure, unapologetic comfort food.
Kitchen Tips
- Rinse the chipped beef under warm water before layering if you find it too salty. That dried beef packs a punch.
- Keep the foil on for the first two and a half hours, then uncover so the bacon can crisp up on top.
- A splash of dry sherry or vermouth stirred into the sauce before baking adds a subtle warmth that rounds out all that richness.
Ingredients
Directions
Wrap slice bacon around each half breast.
Fasten with toothpick.
Layer shredded beef on bottom of open pan.
Top with breasts.
Cover with mix of soup and sour cream.
Bake at 300 degrees, covered with foil for first hour.
Turn to 250 degrees and bake 2 more hours.
Baste at halfway time.
Remove foil for last 1/ 2 hour cooking.
Remove toothpicks.
A little vermouth or sherry may be added to above, if desired.
Note* For heartier portions, roll ½ chicken thigh (boned) in side breast portion.
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