1/4 lb. dried beef plus a little more
6 boneless, skinless chicken breasts
6 slices bacon
1 pt. sour cream
1 can cream of mushroom soup

Spray bottom of glass baking dish with oil. Line bottom of dish with slices of dried beef. Roll each chicken breast and wrap a strip of bacon around the breast; fasten with a toothpick. Place on the dried beef. Mix together the sour cream and undiluted soup. Place evenly over chicken; cover and bake at 300°F for 2 hours. Remove cover and bake an additional hour. Serve hot with rice.

Serves 4 to 6. My mother's recipe, Martha Dimmick.