1/2 lb. Monterey Jack cheese
6 boneless fillets of chicken breast
6 pieces sliced dried beef
3 slices bacon, cut in half
1 can cream of mushroom soup
3/4 c. sour cream
1/4 c. tomato paste
Chopped parsley and pimento

Grate 1/2 cup cheese; slice remainder into 6 (2 inch) strips. Place chicken skin side down; top each with slice of beef and cheese. Roll around cheese and place seam down in 2-quart baking dish. Top each with 1/2 slice of bacon.

Combine grated cheese, soup, sour cream, and tomato paste; spread evenly over rolls. Sprinkle generously with parsley and pimento. Bake at 350 degrees for 1 hour and 15 minutes or until chicken is tender. Wonderful. Serves 6.