Chicken Breast With Dried Beef Or Ham
Juicy chicken breasts wrapped in bacon and layered with savory ham or dried beef, baked in a creamy mushroom sauce for a hearty, flavorful meal perfect for family dinners.
Ingredients
Instructions
- Lightly grease a 13 x 9-inch baking pan.
- Cover the bottom of the pan with chopped ham or dried beef.
- Wrap each chicken breast with half a strip of bacon.
- Place the wrapped chicken breasts in the pan on top of the meat layer.
- Mix sour cream and mushroom soup together, then pour over the chicken.
- Do not add salt, as bacon and beef provide sufficient saltiness.
- Bake uncovered for about one hour at 300° to 325°F.
Tips & Substitutions
For a healthier alternative, consider using turkey bacon instead of regular bacon to wrap the chicken breasts. If you prefer a vegetarian option, you can substitute the meat layer with sautéed mushrooms or spinach. When mixing the sour cream and mushroom soup, using low-fat versions can also lighten the dish. Enhance the flavor by adding garlic powder or onion powder to the soup mixture.
Serving Suggestions
This dish pairs beautifully with steamed vegetables or a fresh garden salad to balance the richness of the chicken. Serve it alongside rice or mashed potatoes to soak up the creamy sauce. For a heartier meal, consider a side of baked potatoes or a warm bread roll. It’s a comforting dinner option, perfect for family gatherings.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the chicken in a baking dish, cover with foil, and heat in the oven at 300°F for about 20 minutes or until warmed through. This method helps maintain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast With Dried Beef Or Ham contains roughly 292 calories, with 22g protein, 11g carbohydrates, and 17g fat. It is an excellent source of protein (43% of the Daily Value). At about 292 calories per serving, it is a lighter, protein-rich choice.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of meat instead of chicken?
Yes, you can substitute chicken with pork or turkey breasts, both of which will work well with the bacon and sauce. Adjust the cooking time based on the thickness of the meat, ensuring it reaches the appropriate internal temperature.
Is it possible to make this dish in advance?
Absolutely! You can prepare the dish up to baking, cover it tightly, and refrigerate it for up to 24 hours before baking. Just ensure to adjust the baking time slightly if it goes into the oven cold from the fridge.
Can I freeze leftovers?
Yes, you can freeze the leftovers. Place the cooled chicken in an airtight container or freezer bag, and it will last up to three months. Thaw in the refrigerator overnight before reheating to ensure even cooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).