Ingredients
4 skinless, boneless chicken breasts, halved
8 strips bacon, halved
1 large clear jar dried beef
1 can cream of mushroom soup
1 can cream of celery soup
8 oz. sour cream
Method
Sources
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dataset
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Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Stiff boning blade for precise butchery work
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Electric slicer for paper-thin charcuterie, cheese, vegetables
Leave-in oven probe — monitor roasts without opening the door
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
Stiff boning blade for precise butchery work
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Slice the 4 breasts in half. Roll the 8 pieces of chicken with the 1/2 slices of bacon; 2 half slices per breast in either direction., Place atop a dried beef lined baking dish, 8 x 8 x 2-inch. Combine soups and sour cream; pour over the top of rolled chicken breasts. Cover with remaining slices of dried beef. Bake at 275° for 2 hours. Serve over rice or with mashed potatoes.