CHICKEN BREAST EDEN ISLE
Instructions:
- 12-14 half chicken breasts, boned
- 2 jars dried chipped beef
- 1 (8 oz.) carton sour cream
- 1 can cream mushroom soup
- 12-14 slices bacon
- Wrap slice bacon around each half breast. Fasten with toothpick.
- Layer shredded beef on bottom of open pan. Top with breasts.
- Cover with mix of soup and sour cream.
- Bake at 300 degrees, covered with foil for first hour.
- Turn to 250 degrees and bake 2 more hours. Baste at halfway time. Remove foil for last 1/2 hour cooking. Remove toothpicks.
- A little vermouth or sherry may be added to above, if desired. (For heartier portions, roll 1/2 chicken thigh (boned) inside breast portion)