4 whole boned chicken breasts
8 bacon slices
4 oz. chipped dried beef
1 can mushroom soup
1/2 pt. sour cream
1 c. sherry wine

Halve chicken breasts and wrap each half in bacon. Cover the bottom of a greased 8 x 12 inch baking dish with chipped beef. Arrange chicken on top of this. Blend soup, sour cream, and wine. Pour over chicken breasts. Sprinkle with paprika. Bake, uncovered, at 275 degrees for 3 hours. Serves 6 to 8.