1 (2 1/2 oz.) pkg. dried beef
8 chicken breast halves, flatten slightly with mallet
8 oz. shredded Swiss or Mozzarella cheese (about 2 c.)
1 can (10 3/4 oz.) cream of mushroom soup
1 c. sour cream
1/2 c. grated Parmesan cheese
Paprika

At least 8 hours before serving time, line bottom and sides of greased Pyrex serving dish with the dried beef. Place shredded cheese portion on center of flattened breast halves. Bring sides together to form roll, place seam side down on beef.

Blend soup and sour cream - pour over chicken. Cover with foil. Refrigerate marinated chicken for at least 8 hours or overnight. Before baking chicken, sprinkle with paprika.

Bake, uncovered, at 275 degrees for 3 hours, until chicken is tender and sauce is bubbly and light browned. Serves 8.