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Sour Cream Chicken
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6 boneless, skinless chicken breasts
12 slices bacon
2 cups sour cream
1/4 cup heavy cream
4 Tablespoons soy sauce
1/4 teaspoon ground ginger
Salt and pepper to taste
3 Tablespoons butter
Preheat oven to 325°F.
Melt butter and distribute across the bottom and sides of a Corning or Pyrex casserole dish. Lightly fry bacon until partially done – not crisp. Wrap two pieces of pliable bacon around each chicken breast and arrange them in the baking dish.
In a small bowl mix the sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325°F oven for two hours –– the first hour foil or lid-covered and then uncover for the second half of the cooking time.
Serves 3
4 carbs per serving.
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