
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Lamb / Number of Servings: 8 |
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Ingredients: 8 bnls,sknls, chicken breast 16 3 Package(s) 3 oz., smoked sliced beef |
Directions: 1. Roll each breast in 1 slice bacon. ( More may be necessary if
breasts are unusually large. The breast must be totally surrounded
with bacon.) 2. Shred beef and place in a 13 x 9-inch baking dish.
Top with the chicken breasts. 3. Combine soup and sour cream. Spoon
over chicken breasts. 4. Bake, uncovered, 275 degrees, 3 hours, or
until chicken is tender. Cover tightly with foil if it begins to get
too brown.
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