Bacon Wrapped Chicken With Mushrooms |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of the few dishes I make that uses canned soup. When I left school I worked as an au-pair in Norway for a year and the family I lived with used to cook this. It's easy, but really yummy. Ingredients:
4 small chicken breast fillets |
4 -8 slices unsmoked bacon |
1 cup mushroom, sliced |
1 (10 ounce) can cream of mushroom soup (cream of chicken soup also works) |
3/4 cup cheese, your favourite variety |
Directions:
1. Wrap the chicken breast fillets with 1-2 bacon rashers each.
2. Heat a little oile in a non stick frying pan, and quickly fry the chicken for a couple of minutes each side, just so the bacon starts to brown a little.
3. Place in an oven proof dish, that just holds them lying next to eachother (not too big).
4. In a bowl mix the soup with the mushrooms and pour over the chicken, so it's nearly covered.
5. Cover with a lid or tin foil and bake in a preheated oven at 190°C/375°F/Gas 5 for 30-40 minutes, until chicken is no longer pink.
6. Remove lid and sprinkle the cheese over the chicken breasts, replace lid and let rest for 5 minutes.
7. Serve with rice.
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