Swedish Chicken Breasts
Recipe by Martha Nelson, as reported by Helen Dollaghan in the April 1, 1973, edition of The Denver Post. Serves 4.
Ingredients
4 strips bacon
4 whole, boned chicken breasts
1 package (3 ounces) dried beef
1 carton (8 ounces) dairy sour cream
1 can (about 10 ounces) mushroom or celery soup
Cooked rice
Directions
Preheat oven to 300 degrees. Partially fry bacon until nearly done but still pliable. Drain bacon. Pull all fat from breasts. Fold breasts into neat bundles, tucking edges into palms of hands so that skin of chicken forms a smooth surface on top. If necessary, secure underside with wooden picks. Arrange dried beef on bottom of baking dish, 11 by 7 inches. Put breasts on top of beef. Place a strip of bacon on top of each breast. Combine sour cream and soup. Mix until smooth. Spoon soup misture over and around breasts. Bake, covered, about 2 hours or until done. Serve breasts and sauce over rice.
