4 chicken breasts, skinned and deboned
10 slices bacon
1 c. seasoned stuffing mix (Stove Top chicken)
1/3 c. water or broth
3 tbsp. bacon drippings
1/4 c. celery, chopped
2 tbsp. onion, chopped

SAUCE:

1/2 c. sour cream
1/2 tsp. Worcestershire
1/4 tsp. allspice
1/4 tsp. seasoned salt
1/8 tsp. ginger (optional)
Dash of pepper

Pound chicken breast thin between 2 plastic bags. Fry 6 slices of the bacon until crisp and crumbly. Reserve 3 tablespoons of bacon drippings.

Combine stuffing mix, water, bacon drippings, celery, crumbled bacon, and onion. You may also add bits of boiled chicken or ham or sausage. Mix well.

Place 1/3 cup stuffing on each chicken breast and roll up. Wrap each with 1 slice of bacon and place seam side down in a glass casserole dish. Bake at 350 degrees for 30 minutes. Brush sauce over chicken; do not cover bacon with sauce; continue to bake another 30 minutes. Yields: 4 servings.