8 boneless, skinless chicken breast halves
1 pkg. Pepperidge Farm stuffing mix
8 strips bacon
2 c. sour cream
1 can golden mushroom soup
1 (5 oz.) pkg. dried beef

Mix stuffing mix in desired manner. Line a baking dish with the dried beef. Place a large spoonful of stuffing mix in each half chicken breast. Roll up. Place a strip of bacon around each. Secure with a toothpick. Place in the lined baking dish.

Mix together the sour cream and mushroom soup. Spoon over the stuffed chicken breasts. Bake at 350 degrees for 1 hour and 15 minutes or until done.