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Bacon Wrapped Chicken With Mushrooms

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“This is one of the few dishes I make that uses canned soup. When I left school I worked as an au-pair in Norway for a year and the family I lived with used to cook this. It's easy, but really yummy.”
READY IN:
50mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Wrap the chicken breast fillets with 1-2 bacon rashers each.
  2. Heat a little oile in a non stick frying pan, and quickly fry the chicken for a couple of minutes each side, just so the bacon starts to brown a little.
  3. Place in an oven proof dish, that just holds them lying next to eachother (not too big).
  4. In a bowl mix the soup with the mushrooms and pour over the chicken, so it's nearly covered.
  5. Cover with a lid or tin foil and bake in a preheated oven at 190°C/375°F/Gas 5 for 30-40 minutes, until chicken is no longer pink.
  6. Remove lid and sprinkle the cheese over the chicken breasts, replace lid and let rest for 5 minutes.
  7. Serve with rice.

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