Recipe(tried): Stuffed Chicken Breasts (cream cheese, bacon, mushroom soup, wine)

This is a delicious entree that we have quite often.

Stuffed Chicken Breasts
Source: Pat Ruese
Servings: 8

8 ounces cream cheese
chopped chives, frozen
8 boneless skinless chicken breasts
8 slices bacon
1 can cream of mushroom soup
1 cup white wine
4 ounces fresh mushrooms

Day before serving:
Mix cream cheese with frozen chives, roll into marble size balls, about 3/4 inch diameter, wrap boned breast around cheese ball and wrap chicken in bacon strip and secure with toothpick. Place in shallow casserole and cook in preheated 250 degree oven for 15 minutes. Cover and refrigerate.

Day of serving:
Broil bacon wrapped breasts on all sides, pour mixture of soup and wine over chicken and bake at 350 degrees 1 hour or untill bubbly and done. Saute sliced fresh mushrooms and sprinkle over chicken at last minute. Serve over rice.

Shared by Jack Dickson