Chicken Rebecca
Chicken Rebecca

Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken rebecca. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Place in pan on top of beef layer. Season the chicken well with salt and pepper. Heat a large, deep non-stick saucepan over medium-high heat. There are perennial favorites like Buttermilk-Soaked, Bacon-Fried Chicken Smothered in Gravy; Tennessee Hot Chicken; kid-friendly Chicken Fingers; and even Gluten-Free Southern Fried Chicken.

Chicken Rebecca is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Chicken Rebecca is something that I’ve loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook chicken rebecca using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Rebecca:
  1. Take 6-8 Boneless skinless chicken breast, medium sized
  2. Get 1 jar "Armor" brand dried beef
  3. Get 8 oz package cream cheese, softened to room temperature
  4. Get 8 oz sour cream
  5. Prepare 1 can (Family sized) Cream of chicken soup
  6. Make ready Bacon, enough to wrap each chicken breast
  7. Prepare Butter, just enough to butter inside of baking dish

Signed with a certificate of authenticity. Went to some friends house to. Pat chicken dry with paper towels, then rub the inside of the cavity with ½ teaspoon salt. Coat the outside of the bird with unsalted butter.

Instructions to make Chicken Rebecca:
  1. Pre-heat oven th 375°F
  2. Mix together sour cream, cream cheese, and soup. Mayb be slightly lumpy, set aside.
  3. Butter bottom and sides of 8x12 baking dish. Rinse the dried beef in warm water to rehydrate.
  4. Layer dried beef in bottom of buttered pan.
  5. Wrap each breast in bacon. You may have to secure it with a toothpick. Place in pan on top of beef layer.
  6. Spoon soup mixture over chicken.
  7. Cover with foiland bake 1 1/2 hours, or until chicken is done, internal temperature of 165°. Remove from oven and let rest for at least 10 minutes.

Pat chicken dry with paper towels, then rub the inside of the cavity with ½ teaspoon salt. Coat the outside of the bird with unsalted butter. Combine pepper and remaining salt; lift as much of the skin as possible and rub half the mixture underneath and the remaining half on the outside of the skin. Rebecca Eddington is the author of The Chicken Sagas. Rebecca Eddington loves to make people laugh.

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