Chicken Breast Wraps
Juicy chicken breasts wrapped in bacon, topped with almonds and savory sauce, baked to perfection—an indulgent dish perfect for family dinners or special occasions.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large baking dish, combine the cream of chicken soup and sour cream.
- Prepare the chicken breasts for cooking by patting them dry.
- Cover each chicken breast with dry beef.
- Wrap each breast with bacon and secure with a toothpick.
- Place the wrapped chicken breasts on top of the cream mixture in the baking dish.
- Sprinkle slivered almonds over the top.
- Bake for 45 minutes to 1 hour, or until the chicken is cooked through and bacon is crispy.
Tips & Substitutions
For a lighter option, consider using turkey bacon instead of regular bacon. If you don't have dry beef, thinly sliced beef jerky can work as a substitute. To keep the chicken moist, try marinating it in buttermilk for a few hours before wrapping. Additionally, for a crunchier topping, toast the slivered almonds in a skillet for a few minutes before adding them on top.
Serving Suggestions
These Chicken Breast Wraps make a hearty main dish that's perfect for a weeknight dinner. Serve with a side of steamed vegetables or a fresh salad for a balanced meal. For a comforting touch, pair with the 25 Minute Chicken And Noodles for a delicious combo that everyone will love.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the wraps in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This will help retain the crispiness of the bacon while warming up the chicken.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Breast Wraps contains roughly 418 calories, with 31g protein, 21g carbohydrates, and 23g fat. It is an excellent source of protein (61% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 1586mg per serving (69% of the Daily Value).
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 frozen chicken breasts for this recipe?
It's best to use thawed chicken breasts to ensure even cooking. If using frozen, defrost them in the refrigerator overnight. This way, the chicken will cook properly in the oven and absorb the flavors of the cream mixture.
What can I substitute for cream of chicken soup?
If you prefer to avoid canned soups, you can make a homemade version by combining chicken broth with a roux of butter and flour, adding in cream or milk for richness. This allows you to control the ingredients and flavors more closely.
How can I make this recipe healthier?
To make this dish healthier, consider using leaner cuts of chicken, like chicken thighs, and reducing the amount of bacon or using turkey bacon. You can also add more vegetables to the cream mixture, such as spinach or broccoli, to boost the nutritional value.
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).