Bacon-Topped Chicken Breasts Recipe

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Even people who aren't fond of spinach will become fans after they taste this dish, with its bacon and rich sauce.

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Bacon-Topped Chicken Breasts Recipe

Prep: 15 min. Bake: 55 min.

Yield: 6 Servings

15 55 70

Ingredients

3 cups sliced fresh mushrooms (8 ounces)
1 cup chopped green pepper
1 medium onion, chopped
2 tablespoons vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
6 bone-in chicken breast halves
4 Wright® Brand Bacon strips, cooked and crumbled

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Hot cooked noodles, optional

Directions

In a large skillet, saute mushrooms, green pepper and onion in oil until tender. Add spinach; cook for 2 minutes. Add soup, sour cream, paprika, salt and pepper; heat through. Spread in the bottom of a greased 13-in. x 9-in. baking dish. Arrange chicken on top. Bake, uncovered, at 350° for 50-60 minutes. Sprinkle with bacon and return to the oven for 5 minutes. Serve over noodles if desired. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 407 calories, 21 g fat (8 g saturated fat), 125 mg cholesterol, 809 mg sodium, 12 g carbohydrate, 3 g fiber, 40 g protein.

Originally published as Bacon-Topped Chicken Breasts in Country Chicken Cookbook , p84