Stuffed Chicken Breast

• 4 to 6 chicken breasts (boneless)
• 1/2 c. finely chopped onion
• 1/2 c. mayonnaise
• bacon, cooked but limp
• small sour cream
• 1/2 c. chopped mushrooms
• grated Parmesan cheese
• 1 jar Armour dried beef circles
• cream of mushroom soup

1. Saute mushrooms and onions in butter until tender. Mix with mayonnaise. Set aside. Split breast butterfly style; lay
2. 2 beef circles slightly overlapping inside the split. Add a spoonful of mushroom mixture and spoonful of Parmesan cheese. Close and wrap a strip of bacon around each breast to secure and place in a baking dish sprayed with Pam.
3. After all breasts are stuffed and placed in dish, combine mushroom soup and sour cream. Pour over breasts and bake 1 1/2 hours at 350u0b0. Serve with noodles, rice or potatoes. You cannot believe how good this is.

chicken breasts, onion, mayonnaise, bacon, sour cream, mushrooms, parmesan cheese, armour dried beef circles, cream of mushroom soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=110916 (may not work)