8 boneless chicken breast halves (no skin)
Pepper
1 sm. jar Armour dried beef
1 can cream of mushroom soup
1 (8 oz.) carton sour cream

Trim any fat off chicken; place each chicken breast between 2 pieces of wax paper and flatten to 1/4 inch thickness. Sprinkle each breast with pepper. Place 3-4 slices (depending on size of chicken breast) on each breast. Roll up each breast and place, seam side down, in a lightly greased 3 quart casserole dish. Combine soup and sour cream and pour over chicken breasts. Bake, uncovered, at 325 degrees for 1 hour. Serve over hot rice or noodles. Yield: 8 servings.