Wednesday, May 19, 2010

Rolled Chicken Breast

I made this last night for the surprise baby party we had for one of my friends and several asked about the recipe so I decided to add it on here. This is one of Gregg's FAVORITE things for me to cook and seemed to be quite a hit last night with the ladies too! :)

What you need:
1 pack of boneless,skinless chicken breasts
1 can of cream of mushroom soup
1 cup of sour cream
salt and pepper
2 packs of dried beef (can be found in the sandwich meat section)
1 pack of bacon
casserole dish

What you do:
Wash the chicken and pat it dry with a paper towel. I always cut the breasts in halves so they are smaller portions. salt and pepper the chicken real well on both sides. Cover chicken with dried beef (usually takes 2 slices), wrap a piece (or half a piece) of bacon around the chicken and beef and stick in place with toothpick. Lay each piece of chicken in to the casserole dish (you may want to spray it with cooking spray first). Once you are finished with the chicken, mix the sour cream and cream of mushroom soup together. If you want to add a splash of cooking sherry wine you can, I just am not too crazy about it, so I don't add it to mine. Cover the chicken with the soup/cream mixture. Bake in a 275 degree, preheated oven for 2 1/2 hours. About halfway through cooking, get a spoon and get some of the soup/cream mixture and cover the chicken again just to keep it moist. I like to serve this with white rice so you can pour the soup/cream gravy over the rice! It is super yummy!


  1. wanna try this one too. sounds good. :)

  2. Hi Meredith- I am originally from Andalusia but have lived in Fort Wayne, In for the last 10 years. I've been reading your blog for awhile now and I love the recipes you share! I tried this one the other night and my husband and I enjoyed it. My next goal is to try the crescent chicken recipe. Thanks for sharing these delicious recipes!