1 pkg. boneless chicken breasts, skinned
1 glass jar Armour's dried beef
Jack cheese
1 c. creamed mushroom soup
1/2 c. sour cream
1/2 c. Vermouth or dry white wine

Place each chicken breast between 2 sheets of waxed paper and pound flat with flat meat mallet. Place slice of dried beef on 1/2 of chicken breast; place a slice of Jack cheese the length of the dried beef and 1 inch wide on top of dried beef. Roll firmly and hold with a toothpick. Place in greased casserole.

Pour over top well mixed creamed mushroom soup, sour cream and Vermouth. Bake in 350 degree oven 1 hour and 15 minutes in covered casserole, uncover last 10 minutes to brown if desired. Serves 4.