Bacon-topped Chicken Breasts
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Poultry | 1 | Servings | |
INGREDIENTS
| 4 | Whole boneless chicken | |
| breasts | ||
| 1 | Chipped beef, 3 oz. | |
| 6 | Strips bacon | |
| 1 | Cream of mushroom soup, 10 | |
| 3/4 oz. | ||
| 1/2 | c | Sour cream |
| 1 | T | Chopped chives |
INSTRUCTIONS
Debone chicken breasts. Cut chipped beef into strips and layer evenly in 12 x 8-inch glass baking dish. Place chicken breasts with beef and bacon to cover. Cover with paper towel. Microwave on High 14 to 16 minutes until chicken is about done. Remove partially cooked bacon strips to paper towel and cover paper towel. Microwave on High 1 1/2 to 3 minutes or until crisp. Set aside. Drain juices from chicken. Combine soup, sour cream and chives. Spoon onto each chicken breast. Cook uncovered on High 5 to 6 minutes or until heated well. Crumble bacon and sprinkle over chicken. Posted to recipelu-digest by "Diane Geary." <diane@keyway.net> on Feb 4, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2116
Calories From Fat: 1314
Total Fat: 146.4g
Cholesterol: 502.7mg
Sodium: 6530.1mg
Potassium: 2419.6mg
Carbohydrates: 30.3g
Fiber: 2.2g
Sugar: 7g
Protein: 159g