But I’m taking steps. They are baby steps but advancements forward all the same. You’ll be glad to know that thanks to Joanne, I’ve cleaned out a junk drawer, two utensil drawers, and my pots/pans cabinet in the past few days. And tonight? Well, I cooked Paula Deen.
Well, not Paula Deen herself, but a delicious chicken dish she conjured in her Lady and Sons Savannah Country cookbook. This particular meal was met with rave reviews from the fam therefore I could not let this day go by without sharing the recipe.
BUT, before I do, I should tell you this dish is very meaty. If you sicken easily over raw chicken, or if you’ve eaten Mexican for lunch and supper the day before (oh yes I did), then be warned the prep work on this recipe is a little nauseating. However, how could I refuse when my Number Two son said, “You are cooking chicken, topped with beef and rolled with bacon? That is awesomeness!” Since his multi-layered meat dishes are typically limited to a Jack’s Double Cheeseburger, I soldiered through the fleshiness of it.
If you aren’t throwing up yet, here’s the 411: (Wonder why I’m not publishing cookbooks?)
Chicken Breasts in Sour Cream Sauce
8 slices dried beef (in a jar)
8 skinless boneless chicken breast halves (7 oz. each)
4 slices bacon, cut in half
1 cup sour cream
One 10 3/4 oz. can condensed cream of mushroom soup
2 cups sliced fresh mushrooms
Preheat oven to 300 degrees. Lay one piece of dried beef on each chicken breast and wrap with a half slice of bacon. Place in a 13×9 inch casserole dish, seam side down. Mix sour cream, soup, and mushrooms together. Pour over chicken breasts. Cover and bake for 1 1/2 hours. Serve with rice.
Hope you love it!
NOTE: I didn’t eat the dried beef and bacon though you can if you want. They flavor the chicken nicely without having to eat the fat.