1/2 lb. Jack cheese
3 whole chicken breasts, boned and split into 2 pieces
6 pieces dried beef
1 can mushroom soup
3 slices bacon, cut into half
3/4 tub sour cream
1/2 c. tomato paste (I omit)
Minced parsley

Grate 1/2 cup cheese and cut remaining cheese into 6 sticks about 2 inches long. Place chicken on counter and top each piece with slice of beef. Place cheese stick on next, then roll chicken into a roll placing seam down. Put them into a 2 quart baking dish. Top each with 1/2 slice of bacon.

Mix soup with grated cheese, sour cream, tomato paste. Spread evenly over chicken rolls and sprinkle with parsley. Bake uncovered for 1 hour 15 minutes at 350 degrees or until chicken is tender.