4 lg. whole chicken breasts, split, skinned & boned
8 slices of bacon
1 pkg. (4 oz.) chipped beef
1 can (10 1/2 oz.) cream of mushroom soup
1 c. dairy sour cream

Roll and wrap each chicken breast with a strip of bacon. Cover the bottom of a 9 x 9 inch pan with the chipped beef. Arrange chicken breasts on chipped beef. Mix undiluted soup and sour cream. Pour over the chicken. Bake uncovered at 300 degrees for 2 1/2 to 3 hours. This may be made the day ahead and baked at serving time.

Serve with steamed rice for a distinctive touch. Add a 2 inch stick of Monterey Jack cheese inside each rolled breast and then add 1/2 cup of grated Monterey Jack cheese to sauce and 1/4 cup tomato paste. Sprinkle pimento and parsley on top for color. Serves 4.