4 boneless, skinless chicken breasts
1 tsp. dried oregano
1 tsp. black pepper, or to taste
Juice of 2 lemons
2-3 c. cooked, hot rice
1 clove garlic, peeled, minced
2 tbsp. oil
Salt to taste

Arrange dried beef to cover bottom of Pyrex baking dish. Wrap each chicken breast with ham (or bacon) and place in baking dish. Mix sour cream and soup. Pour over chicken. Bake 1 to 1 1/2 hours at 350 degrees. Sprinkle with paprika or chopped chives, if desired.