Serves 6
6 chicken breasts, halved, boned and skinned
Pepper to taste
6 slices bacon
1 package dried beef
2 cans cream of chicken soup
1-1/2 cups sour cream
1 (8 ounce) package cream cheese
Pepper, do not salt the chicken breasts. Wrap 1 slice bacon around each breast. Place layer of dried beef in bottom of baking dish. Place bacon-wrapped breasts in dish. Mix together soup, sour cream, and cream cheese in mixer or food processor. Cover chicken breasts with mixture, and cover baking dish tightly with foil. Place in 325F oven for 2 hours. When tender, remove foil and let brown well. Serve on a bed of hot cooked rice.