Party Chicken

This recipe is an adaptation of one of my mother-in-law's recipes. It is always a hit at parties (hence the name) and family gatherings.

Party Chicken
3 lbs. boneless skinless chicken breasts (sliced in half, lengthwise)
1 (16 oz.) package bacon (Hormel, Applegate farms are two gluten free brands)
1 (2 oz.) package Carl Buddig beef lunch meat


White Mushroom Sauce
1 (8 oz.) package of mushrooms, chopped
2 cloves garlic
2 tbsp olive oil
4 tbsp Earth Balance spread
2 tbsp brown rice flour
1 tsp potato starch
1 cup chicken stock (Rachael Ray, Kitchen Basics are gluten free brands)
1/2 cup Silk Almond Milk (original flavor)
Salt and Pepper to taste



Preheat oven to 275 degrees. Heat olive oil in large pan, add garlic, and saute for 2-3 minutes. Add mushrooms and continue to saute. Once mushrooms are cooked, remove from pan and set aside. In the same large pan, melt the Earth Balance spread. Add the brown rice flour and potato starch and whisk until it forms a thick consistency (roux). Slowly add the chicken stock and almond milk and continue whisking until it reaches a creamy consistency. Add the cooked mushrooms back into sauce and stir. Add salt and pepper to taste.

In a 9 x 13 baking pan, spread the Carl Buddig lunch meat on the bottom of the pan. Wrap a slice of bacon around each chicken breast and place in pan on top of the lunch meat.  Pour white mushroom sauce over the chicken and bake uncovered for approximately 3 hours. Chicken should be very tender when ready.