I’m really not obsessed, y’all. It may seem that I spend a whole bunch of time talking and writing about the Red Apple Inn on Eden Isle. Actually, I DO spend a lot of time doing just that, don’t I?

Okay. I admit to being just a little infatuated with the Inn, its lore and history.

I even did a special segment for THV11 This Morning on Favorites from the Red Apple Inn. All of the recipes I presented came from Ruby Thomas’ original cookbook East of Eden: Favorites from the Red Apple Inn. You may remember my discussion about the Thomases, the original developers and owners of the Red Apple Inn and Eden Isle.

What an interesting pair!

While I was researching for my series on the Red Apple, I was somewhat surprised at the popularity of the recipe for Chicken Breasts Eden Isle. I already knew it had been a popular dish among the church potluck crowd, but I came across hundreds of variations of it across the internet. I suppose that speaks to just how good it is.

Hubby and I always split one breast which is definitely plenty for us. Honestly, I seldom make Eden Isle Chicken (it’s other name)  just for us. One, we don’t need the calories. Two, it makes such a large dish that it is best saved for larger groups or events. 

Having leftovers from my segments on THV11 is never an issue though. It seems the crew is ALWAYS at the point of starvation even at 6:15 a.m.

On another note, be sure to tune in this Tuesday when I’ll be sharing some ideas for your next tailgate. If you are a fan of barbecued chicken, you really must watch!

Let me know what you think of Ruby’s gem of a chicken recipe. Have you tried her Paradise Pie, Ham and Angel Biscuits or English Toffee Cookies?

Ruby Thomas’ Chicken Breasts Eden Isle


  • Freshly cracked black pepper
  • 6 boneless, skinless chicken breasts
  • 6 slices Petit Jean hickory smoked bacon
  • 1 jar dried beef
  • 2 cans low-sodium cream of chicken soup
  • 1 1/2 cups sour cream (or nonfat, plain Greek yogurt)
  • 1 8-ounce package cream cheese


  1. Preheat oven 325 degrees. Prepare a 9 x 13-inch baking dish with nonstick cooking spray.
  2. Pepper chicken breasts.
  3. Wrap one slice bacon around each breast.
  4. Spread the dried beef in a single layer in the bottom of the baking dish.
  5. Place bacon-wrapped breasts over dried beef.
  6. In the bowl of an electric mixer, cream together cream of chicken soup, sour cream and cream cheese.
  7. Spread the cream cheese mixture over the chicken breasts; cover the baking dish tightly with heavy-duty foil.
  8. Bake at 325 degrees for 2 hours.
  9. When tender remove foil and brown chicken.
  10. Serve over a bed of Riceland Lorain White Rice.
  11. *Do not add extra salt.