Yield: 6 Servings
|6 \N||Chicken breast halves; boneless & skinless|
|½ pounds||Monterey jack cheese|
|6 slices||Dried beef|
|1 can||Cream of mushroom soup|
|¾ cup||Sour cream|
|¼ cup||Tomato paste|
|\N \N||Chopped parsley|
Divide the cheese in half. Shred one half and set aside. Cut the other half into 6 2-inch long sticks.
Lay out each piece of chicken (may pound to flatten slightly if desired) and cover with one slice of dried beef and a cheese stick. Roll up chicken and place in casserole dish (2 quart), seam side down.
Mix soup, shredded cheese, sour cream and tomato paste. Pour over chicken.
Sprinkle parsley on top. May cover and refrigerate at this point.
Bake uncovered at 350 degrees for 1 hour.
Recipe by: Sue M
Posted to TNT Recipes Digest by "Susan Mori" <bonaparte@...> on May 13, 1998