8 boneless chicken breasts or 8 halves of chicken breasts, boned & skinned

8 slices of bacon

1 cup sour cream

3 oz. jar of dried sliced beef (glass jar with blue label Armour)

1 can cream of mushroom soup

1 teaspoon Worcestershire sauce

I teaspoon parsley flakes (optional)

Pour boiling water over dried beef.  Let stand for three minutes and drain. Arrange slices of beef in bottom of 9 X 13 baking dish.

Wrap each chicken breast with slice of bacon and fasten with a toothpick. Place on top of  beef.  Combine soup, sour cream, and seasonings together and spoon over the chicken.  Bake uncovered at 300 degrees for 1½-2 hours.

I usually serve with white or brown rice.