Sour Cream Chicken
- 6 boneless skinless chicken breasts
- 12 pieces bacon
- 2 cups sour cream
- 1/4 cup heavy cream
- 4 tablespoons soy sauce
- 1/4 teaspoon ground ginger
- Salt to taste
- Freshly-ground black pepper to taste
- 3 tablespoons butter
Preheat oven to 325 degrees.
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 small bowl mix sour cream, cream, soy sauce, and ginger. Pour over chicken, salt and pepper top as you like, and bake in 325 degree oven for two hours the first hour foil or lid-covered and then uncover for the second half of the cooking time.
This recipe yields 6 servings; 4 carb grams per serving.