Creamy Mushroom Chicken Breasts with Dried Beef
Recipe: #8646
March 17, 2013
Categories: Chicken, Romantic Dinner, Sunday Dinner, Oven Bake, Boneless Pieces, more
"My good friend, Barb, who studied at a culinary school in Chicago, gave me this recipe years ago, and my family loves it every time I make it. It's very simple, but really scrumptious."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (460 g)
- Calories 523.8
- Total Fat - 39.2 g
- Saturated Fat - 27.1 g
- Cholesterol - 51.9 mg
- Sodium - 690.5 mg
- Total Carbohydrate - 24.2 g
- Dietary Fiber - 4.5 g
- Sugars - 13.3 g
- Protein - 21.3 g
- Calcium - 226.6 mg
- Iron - 2.8 mg
- Vitamin C - 30.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 275 degrees F.
Step 2
Season chicken breasts lightly with salt and pepper.
Step 3
Wrap each breast with a slice of bacon.
Step 4
Stack dried beef and cut in half, then slice it in 1/4 inch slices.
Step 5
Place in wire mesh sieve and rinse with hot water to remove some of the saltiness, let drain.
Step 6
In a medium bowl, mix sour cream, mushroom soup and garlic powder.
Step 7
Add in 1/4 of the sliced dried beef.
Step 8
Place the rest of the dried beef on the bottom of a baking pan and place chicken breasts on top of it.
Step 9
Cover all breasts completely with sour cream mixture.
Step 10
Place in preheated 275 degree F oven and bake for 2 1/2 hours uncovered.
Tips
No special items needed.
0 Reviews
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