BEEF AND BACON WRAPPED CHICKEN
INGREDIENTS:
2.5 ozs. dried beef
6 slices bacon
6 chicken breasts, boned and skinned
1 can cream of mushroom soup
1 pint sour cream
Place 2 or 3 slices dried beef around each chicken breast. Roll up.
Wrap with bacon slices. Secure with toothpicks. Arrange chicken
in 9x13 inch baking dish. Mix soup and sour cream together.
Spoon over chicken, covering completely. Bake at 350 degrees for 1 - 1
1/2 hours.
Recipe from Rachel Myers, a variation also from Laura Leanne Porter
Note: When our daughter Laura was learning to cook, we nicknamed her
"Ellie May" because she sometimes turned out some dishes that words could
not describe. However, she turned into a good little cook.A few
pixs of the Beef and Bacon Wrapped Chicken baked on 11-29-08:
The Ingredients for the Beef and Bacon Wrapped Chicken.
Chicken breast wrapped with dried beef and bacon ready for the mushroom
and sour cream sauce.
Above chicken served with mashed potatoes, mushroom and sour cream sauce,
shoe peg corn, toss salad, garlic style Texas toast and filtered water.
Chicken was very moist and tender.
Pix of Laura Porter taken in the mid to
late 1980's field testing one of my tree stands.
Laura was awesome with a bow
in tournaments beating out top women shooters from all over the State while
she was a teenager. Several coaches in our City Lake Archery Club were
former NC NFAA State Champions and we definitely had the edge! Laura
was about 30 feet off the ground and I took this photo from the high end of
our deck is about 12 feet off the ground. Laura doesn't shoot archery
equipment anymore but won many first place women and youth trophies until
her estrogen level kicked in and we have two fine grand boys who are now
teenagers...go ahead and grin now!
Bill aka Mickey Porter
