Saucy Bacon Apple Chicken


4 boneless skinless chicken breasts
1 large onion, diced
1 apple, peeled, cored and diced
7 oz fresh mushrooms, sliced
1 can reduced fat cream of mushroom soup
4 slices Oscar Meyer center cut bacon
1/4 cup dry white wine
4 oz reduced fat sharp cheddar, shredded


Preheat oven to 350 degrees.

Line a microwave-safe glass baking dish with a layer of paper towels. Place the bacon slices in the prepared pan and cover with another layer of paper towels. Microwave on high for 3 minutes or until done. Set cooked bacon aside for later use.

In a large nonstick skillet misted with olive oil, brown the chicken breasts on both sides (takes about two minute or 3 minutes per side). Remove the chicken breasts from the pan and place in a 9 x 13 baking dish.

Add the diced onion to the nonstick skillet and cook until they begin to soften. Add the sliced mushrooms and cool for about three more minutes. Add the diced apple to the pan and cook for about three more minutes. Add the wine and cream of mushroom soup to the pan. Stir until heated through. Add the cheddar cheese and stir until melted into the sauce.Crumble the bacon and add to the sauce.

Pour the sauce over the browned chicken breasts in the baking dish.

Place the uncovered baking dish in the preheated oven and bake for 25 to 30 minutes until the chicken is cooked through and the sauce is bubbly.

Serve over cooked spaghetti noodles or rice if desired.