2 whole chicken breasts (about 12-16 oz. each)
8 thin slices dried beef (2 1/2 oz. jar - use only part)
4 slices Provolone cheese (1/2 oz. each)
4 tbsp. butter
1/2 c. cracker crumbs
1/2 tsp. salt
1/8 tsp. paprika

Halve the chicken breasts; remove skin and bone. Pull each half open to make a deep pocket. Fold 2 slices dried beef around 1 slice Provolone; tuck into each pocket. Melt butter in a pie plate. In second pie plate, mix cracker crumbs, salt, and paprika. Roll stuffed breasts in butter, then crumbs to coat well. Place in buttered baking dish. Sprinkle in remaining crumbs and melted butter over chicken. Bake at 400 degrees for 40 minutes.