I found a recipe online and tweaked it a little and the result was fabulous. I actually prepared it in advance and put it in the fridge so that Scott could just pop it in the oven. He loved it.
Bacon Wrapped Chicken with Mushrooms
What you need:
3 boneless skinless chicken breasts, cut into halves (I used 6 boneless skinless tenderloins, instead since they are smaller)
6 strips bacon
1 can of PROGRESSO Cream of Mushroom Soup
1 cup sour cream (I used regular, but you could easily use low fat)
1/4 cup sliced mushrooms (I bought them pre-sliced in a can, but you could get them fresh and slice them and I bet it would taste even better!)
1/4 cup shredded cheddar cheese (optional)
What you do:
1. Defrost the chicken breasts. Take each chicken breast and wrap a strip of bacon around it as many times as necessary for the bacon strip to be wrapped completely around the chicken. Repeat this for all chicken breasts.
2. Mix sour cream and PROGRESSO Cream of Mushroom soup to create a cream mixture.
3. Put bacon wrapped chicken breasts in a glass or metal pan. Cover with sliced mushrooms. (I used an 8x8 pan, but I think anything would work)
4. Cover chicken and mushrooms completely with sour cream/cream of mushroom mixture.
5. Top with cheddar cheese (optional).
6. Bake at 350 degrees for 1 hour.
Scott still RAVES about this, and it was so simple (ingredient and preparation wise). It's also something you can easily do ahead. Personally, I'm not a bacon eater, so I didn't try it, but I think anyone that loves bacon and is sick of bland, chicken dishes would love this meal.
Most recipes I found similar to this used low fat ingredients. I chose not to do that, because I thought Scott would enjoy it more this way. However, it could be made more healthy if some simple substitutes were made: turkey bacon, low fat cheese (or no cheese), and low fat/fat free sour cream. I think it would still turn out just as well.
Enjoy!
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