Tuesday, July 26, 2011

Party Chicken


Party Chicken

My mother has made this for years and years. I always request it when I go home for a visit and it's one of my favorite dishes.  It's a great make ahead dish too!  My mother has always let this marinate in the frig for several hours.  I've let it sit in the frig and I've baked it right after making it and I can't tell a difference.  You do have to plan ahead a little because it requires 2 and half hours in the oven.

4 boneless, skinless chicken breast, sliced lengthwise in half ( to make 8 pieces of chicken)
1 jar dried beef, chopped
8 oz of sour cream
1 (10.5 oz) can of cream of mushroom soup
8 slices of raw bacon
toothpicks
salt and pepper

Preheat oven to 275 degrees F. Grease a 9 x 13 baking dish.

In a small bowl mix sour cream and soup together. Season with salt and pepper as desired. Evenly spread chopped dried beef on the bottom of baking dish. If you aren't familiar with dried beef it can usually be found near the canned meat in your grocery store.  On a flat surface lay a piece of bacon flat, place chicken breast half on top and roll together from one end to the other lengthwise. Secure with a toothpick. Place rolled chicken breast on top of dried beef. Once all of the chicken and bacon are rolled and place over dried beef, pour sour cream/soup mixture over each rolled chicken breast. Cover and bake for 2 ½ hours.

Don't forget about the toothpicks!!!





3 comments:

  1. Wow! Party chicken looks wonderful. Must try this. Thanks for sharing. I'm following now.

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