RCI-MT.004.0707.001
Royal Chicken Breast
Purchased from Patterson Estate in Tyler, Texas in 1992. Date and source unknown but this one is a huge hit at my house. Anything with sour cream and/or cream cheese rocks my world. Yummy.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultybeginner
Ingredients
- boneless4 unitskinless Chicken breasts
- 4 strips
- ½ cup
- 1 can
- 1 unit
Method
1
Preheat the oven to 350°F. Line a baking dish with the dried beef, spreading it evenly across the bottom to create a base layer.
2
Cook the bacon strips in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel to cool, then crumble into bite-sized pieces.
3
Pat the chicken breasts dry with paper towels. Season both sides lightly with salt and pepper, then arrange the chicken breasts over the dried beef in the baking dish.
4
In a small bowl, whisk together the sour cream and cream of mushroom soup until smooth and well combined.
5
Pour the sour cream and mushroom soup mixture evenly over the chicken breasts, ensuring each piece is covered.
6
Sprinkle the crumbled bacon over the top of the chicken and sauce.
7
Cover the baking dish tightly with foil and bake for 40-45 minutes, until the chicken is cooked through and registers an internal temperature of 165°F at the thickest part.
45 minutes
8
Remove from the oven and let rest for 2-3 minutes before serving. Spoon the creamy sauce and dried beef from the bottom of the dish over each chicken breast.