This was probably a 3 1/2 * for me. I did not make this exactly as written only because I didn't have COM and used cream of chicken instead along with a small can of drained, diced chiles for a little extra flare. The chicken was tender, the sauce tasted good, and was quick to put together. I pounded the chicken down and cut each breast into two, based on personal preference. I had to bake longer than the recipe recommends (about 10-15 minutes) before the chicken was done. I think the major turn off was the under cooked bacon. I like my bacon somewhere between chewy and crispy. I would have considered microwaving the bacon a bit prior to baking, as other reviewers mentioned, however; that reduces the bacony flavor. Bacon usually takes about 20 minutes in the oven alone. Next time I may try this recipe and bake the chicken and bacon about 15-20 minutes before topping with the sauce mixture. I think the chicken would still be tender because it would be baking in the chicken and bacon juices for just a short period of time.
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