Baked Chicken with Cheese
|ID: 182 Chicken/Poultry||Other Category(s): Lamb|
|Yield/Servings: 6 servings|
|1/2 lb. Monterey Jack Cheese|
3 whole chicken breasts
6 pieces sliced, dried beef
3 slices lean bacon, halved
3/4 cup sour cream
1/4 cup tomato paste
1 (10 1/2 oz.) can cream of mushroom soup
Split and bone the chicken breasts. Grate 1/2 cup cheese and cut remaining cheese into 6 sticks 2 inch long. Place chicken skin-side down. Top each with dried beef and cheese. Roll; place seam-side down in 2-quart baking dish. Top each with bacon. Mix soup with grated cheese, sour cream and tomato paste. Spread evenly over chicken rolls. Sprinkle with parsley.
|Recipe Source: Rosauers|
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