Baked Chicken Breasts with Sour Cream Gravy
Indulge in a tantalizing journey of flavors with delectable Baked Chicken Breasts, enveloped in a velvety Sour Cream Gravy.
Indulge in a tantalizing journey of flavors with delectable Baked Chicken Breasts, enveloped in a velvety Sour Cream Gravy.
- Carbohydrate 2.50684098953185 g
- Cholesterol 87.3082989322658 mg
- Fat 12.5380883202858 g
- Fiber 0 g
- Protein 30.2127945765391 g
- Saturated Fat 5.46203491654071 g
- Serving Size 1 1 Serving (162g)
- Sodium 213.773224989698 mg
- Sugar 2.50684098953185 g
- Trans Fat 1.34124759766133 g
- Calories 251 calories
Step-by-step
- Trim all excess fat and gristle from the chicken breasts, and then cut them into pieces that can be rolled up.
- If your pieces are thick and hard to roll, try pounding them flat with a mallet or hammer covered with aluminum foil.
- Place 1 or 2 half rounds of dried beef, or an appropriate amount of sliced ham on top of an uncooked chicken breast.
- Roll the chicken breast, until it encompasses the filling.
- Close with a toothpick, and place in an 8-inch by 10-inch baking dish that has been sprayed with cooking spray.
- Continue until you have used up all your chicken breasts and filling.
- now, make your gravy.
- Combine 1 pint of sour cream and a 10 3/4 oz. can condensed cream of mushroom soup.
- Stir until the two ingredients are completely blended.
- Pour the mushroom-sour cream gravy over the top of the individual chicken rolls that are in your baking dish.
- Spread the gravy as evenly as you can on top, and let it drizzle down to the bottom.
- Top your casserole with 5 or 6 slices of partially cooked bacon.
- If you choose, you may separate the slices of bacon into smaller pieces and place them on the top of the casserole.
- Bake slowly in an oven that has been preheated to 275(F) degrees.
- Check your chicken breasts occasionally while they are cooking, to make sure you don't cook them too long.
- Remove from the oven after about 2 1/2 hours (3 hours for larger chicken rolls).
- Serve immediately, and be prepared for compliments!
Sour cream carries the primary structural burden in this dish, acting as both a moisture barrier and a thickening agent when combined with condensed mushroom soup. Lean poultry easily surrenders its internal water under prolonged heat, resulting in a fibrous texture that no amount of sauce can rescue. Pounding the meat flat with a covered mallet ensures uniform thickness before rolling, which directly prevents exterior overcooking while the center reaches safety. When wrapping the chicken around dried beef or deli ham, securing each piece with a toothpick keeps the cylinder intact as proteins tighten. If sodium levels are a concern, standard cured beef can be swapped out for unsmoked sliced turkey at a one-to-one ratio without altering the rolling mechanics. Combining the 1 pint of sour cream with the 10.75-ounce soup creates an emulsion that must be spread thoroughly across the top of the baking dish to insulate the poultry beneath it. Baking this casserole slowly at 275 degrees Fahrenheit for two and a half to three hours allows the connective tissues to soften gradually rather than seizing up in a hot oven. Partially cooked bacon placed on the upper layer renders its remaining fat downward, contributing a crisp textural contrast to the velvety sauce below. Monitoring the internal temperature ensures the meat remains tender despite the extended cooking window.
