Ingredients for Bacon Wrapped Chicken With Sour Cream Sauce
- Boneless Skinless Chicken Breasts
- Bacon
- 10.75 ounces (1 can) cream of chicken soup
- 1 cup sour cream
How to Make Bacon Wrapped Chicken With Sour Cream Sauce
- Preheat oven to 400°F (200°C).
- In a medium bowl, whisk together 10.75 ounces (1 can) of cream of chicken soup and 1 cup of sour cream. Set aside.
- Wrap each of 4 raw chicken breasts (approximately 6 ounces each) with 2 slices of raw bacon.
- Place the bacon-wrapped chicken breasts in a 9x13-inch baking dish.
- Pour the cream of chicken and sour cream mixture evenly over the chicken breasts, ensuring they are fully coated.
- Bake uncovered for 50-60 minutes, or until the chicken is cooked through and the bacon is crispy. Internal temperature of chicken should reach 165°F (74°C).
- Serve immediately with your choice of side dishes, such as baked or mashed potatoes. Drizzle any leftover sauce over the potatoes for extra flavor.
- Enjoy!
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
56 g
Sugar
19g
Fat
96g
Carbs
4g
