Chicken Vegetable Bundles

Total Time: 1 hr 15 mins Preparation Time: 25 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 3 skinless chicken breasts (cut in half)
• 2 medium carrots (cut into 4 x 1/8 x 1/8-inch strips)
• 1 medium zucchini (cut into 4 x 1/8 x 1/8-inch strips)
• 6 slices bacon
• 3 tablespoons butter, melted (or margarine)
• 1/2 teaspoon salt
• 1/4 teaspoon rosemary, crushed
• 1/4 teaspoon black pepper
• 1/4 cup brandy or 1/4 cup chicken broth
• 1/4 cup chicken broth
• 1/4 cup pan dripping (or chicken broth)
• 1/2 cup sour cream
• 1 tablespoon all-purpose flour

Recipe

• 1 heat oven to 3508°f.
• 2 flatten each chicken breast half to about 1/4" thickness by pounding between two sheets of waxed paper, set aside.
• 3 in medium bowl combine butter, carrots, zucchini, salt, rosemary, and black pepper.
• 4 divide mixture evenly between each flattened chicken breast.
• 5 roll up chicken breast.
• 6 wrap one bacon piece around each chicken breast bundle, secure with toothpicks.
• 7 in a 13x9 baking pan, place chicken bundles.
• 8 in small bowl stir together brandy and chicken broth.
• 9 pour over chicken.
• 10 bake basting occasionally for 35 to 40 minutes, or until chicken is fork tender.
• 11 reserve pan juices.
• 12 place chicken bundles on platter, keep warm.
• 13 in a 1-qt saucepan combine pan juices plus enough chicken broth to equal 1/4 cup.
• 14 in a small bowl mix together sour cream and flour.
• 15 stir into pan juice mixture.
• 16 cook over medium-low heat (do not boil) stirring until thickened (2 to 4 minutes).
• 17 when ready serve sauce over chicken bundles.