Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Bacon-Wrapped Sour Cream Chicken
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- #13920
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
6 boneless, skinless chicken breast halves
12 slices bacon
2 cups sour cream
1/4 cup heavy cream
4 tablespoons soy sauce
1/4 teaspoon ground ginger
salt and pepper, to taste
3 tablespoons butter
directions
Preheat oven to 325 degrees F.
Melt butter and distribute across the bottom and sides of a Corning or Pyrex casserole dish. Lightly fry bacon until partially done not crisp. Wrap two pieces of pliable bacon around each chicken breast and arrange them in the baking dish.
In small bowl mix sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325 degrees F oven for two hours the first hour foil or lid-covered and then uncover for the second half of the cooking time.
added by
meriweather1
nutrition data
459 calories, 33 grams fat, 5 grams carbohydrates, 34 grams protein per serving. This recipe is low in carbs.
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see more low carb entree recipes
reviews & comments
January 4, 2008
We had this last night and it was a cinch to make! It came out moist and yummy - I think it may be even better the next day!
April 26, 2005
This is easy and tasty. My kids like it, too. A favorite of my husband's.