8 slices chipped dried beef
4 slices bacon, cut in half
4 chicken breasts, skinned and boned (6 oz. each)
1 can (10 1/2 oz.) cream of mushroom soup
2 tbsp. sherry
1/2 c. grated Cheddar cheese
1/4 c. chopped dehydrated onion

Divide chipped dried beef into 4 portions and place in bottom of 9x13 inch pan (sprayed or oiled). Place one chicken breast on each portion. Cross 2 slices bacon over each breast. Bake uncovered for 30 minutes at 350 degrees. Drain.

Combine soup, sherry, cheese and onion. Spoon over chicken. Return to oven, covered and bake 45-60 minutes.

At serving time, spoon sauce over each portion. Serve with wild rice dressing and garnish with spiced peach half. Serves 4.