8 or 10 chicken breast, boned
1 pkg. dried corn beef
1 pkg. bacon
1 c. sour cream
1 can cream of mushroom soup

Preheat oven to 275 degrees. Butter large baking dish. Remove bone from chicken breast and place in buttered baking dish. Partially cook bacon. Wrap a piece of dried corn beef around each chicken breast, and then several pieces of bacon until all corn beef and bacon is used. Mix soup and sour cream well and pour over chicken. Bake, covered with foil at 275 degrees for 2 1/2 hours. Remove foil for the last 1/2 hour. No salt should be added to this recipe.