Country of Origin:
1 chicken breast, cut into small pieces
4 bacon strips (approximately) to wrap the chicken pieces
1 10-ounce can (or box) of cream of chicken soup
For a "more natural" option of this recipe, you can make a béchamel sauce and use it instead of the cream of chicken soup.
1. Heat a pan big enough to hold the pieces of chicken in a single layer.
2. Wrap the chicken pieces with the bacon and place them in the pan. You don't need to add oil or butter to the pan, the bacon grease will be enough.
3. Over medium-heat, cook for 15 to 20 minutes, turning occasionally until the bacon is crisp and the chicken is no longer pink.
4. Add the cream of chicken soup and let the dish simmer for 12 minutes on low heat and then serve.
What makes this recipe special?
This recipe is special to me because It was one of the first meals I learned and was able to cook when I first lived on my own. The best thing about this recipe is that you don't need to measure ingredients, or add spices "to taste." It is easy and quick.
Suggest to serve over steamy Jasmine rice.