4 whole chicken breasts, boned
1 jar dried beef
1 can mushroom soup
1 c. sour cream
4 slices bacon

Place a piece of dried beef in the center of each breast and roll up. Wrap a piece of bacon around each breast and secure with a toothpick. Place chicken breast in an 8 1/2 x 11 inch glass dish and pour combined mushroom soup and sour cream over breasts. DO NOT SALT! Cook 25 minutes on full power, turning dish once and turning breast around (portions toward inside of dish, turn toward the outside and vice versa). Cook covered lightly with plastic wrap. Let stand 10 minutes before serving. Makes 4 servings.