1 can of Cream of Mushroom soup
salt
pepper
bacon
2 boneless, skinless chicken breast (thawed)
2 1/2 cup of water
1 tbsp of butter
2 cups of rice
Parmesan cheese
cooking spray or Extra Virgin Olive Oil
2 tbsp of flour

Preheat oven to 350°F.

Combine 1/2 can of cream of mushroom soup, butter and water in a saucepan, bring to a boil. Wash rice in some water, drain as much as you can. Transfer rice to casserole pan. Pour boiling sauce over rice, only enough to cover rice. Cover rice and place in the oven for 10-15 minutes, or until all the water is absorbed.

Season both sides of chicken with salt and pepper. Glaze each side of chicken with cream of mushroom. Wrap the chicken in bacon. Lightly cover frying pan with cooking spray.

Place bacon wrapped chicken in pan, cook until the chicken is no longer pink and bacon is crisp. Make sure to flip the chicken so that it is done on both sides.

Take out and place on paper towel to drain. Take flour and about 1/4 cup of extra sauce and mix until flour is diluted. Pour into hot pan that the chicken was cooked in.

Add the rest of the sauce to pan. Stir until gravy becomes thick. Place chicken over rice. Pour some gravy on top. Top the chicken off with a little Parmesan cheese. Place back in oven until cheese is melted.

Once melted, it's ready to eat. Serves 2.

Goes very well with some steamed broccoli! Enjoy!

Submitted by: Jasmine