Mmmm. This recipe is an invention of the Red Apple Inn in Heber Springs, Arkansas, my hometown. I leave out the chipped beef (which you use to line the baking dish) because with bacon and cream of chicken soup, it's salty enough...
CHICKEN EDEN ISLE
6 chicken breasts, butterflied
6 pieces of bacon
1 pkg softened cream cheese
2 cans cream of chicken soup
1.5 cup sour cream
Pepper to taste (white or black)
Mix cheese, soup and sour cream with a blender and set aside. In a baking dish, place a piece of bacon inside each chicken breast, fold over top of piece of chicken. Pour soup mix over chicken, cover with foil and bake at 325F for two hours. When tender, remove foil and let brown. Serve over rice.
I like to serve this with grilled or steamed garlic and butter asparagus...
"Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg