SOUR CREAM BACON CROCKPOT CHICKEN


Ingredients

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8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour (all purpose or gluten free blend)
Salt and pepper to taste

Directions

Place the bacon in a large skillet and cook over medium-low heat until some of the fat is rendered. Be sure that the bacon is still pliable and not crisp. Drain on paper towels. If you use this method, reduce the flour to 1/4 cup. Or don’t cook the bacon and proceed with the recipe.
Then wrap one slice of bacon around each boneless chicken breast and place in a 4-5 quart crockpot.
In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. You may want to remove the chicken and beat the sauce with a wire whisk so it is very well blended.
Pour sauce over chicken.

Serve over rice, couscous, or wide egg noodles.

Honey Mustard Stuffed Chicken Breast

 stuffed chicken breasts is a good way to make  an ordinary dinner staple into something  fancy..without adding a lot of time preparing  it...

Ingredients

• 4 skinless, boneless chicken breast halves
• 4 slices deli ham
• 3/4 cup shredded mozzarella cheese
• 3/4 cup honey
• 1/4 cup spicy brown mustard
• 1/4 cup yellow mustard

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Spray a 9x12-inch baking dish with cooking spray.
2. Lay a chicken breast out on a work surface. With a sharp knife, cut from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Place a slice of ham and about 2 1/2 tablespoons of shredded mozzarella cheese onto one side of the chicken breast; close, and secure with toothpicks. Place into baking dish.
3. In a bowl, mix the honey, spicy brown mustard, and yellow mustard together; pour the mustard mixture over the chicken breasts. Cover the dish with foil.
4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)