Recipe by Helen Dollaghan from the May 23, 1971, edition of The Denver Post. Makes 6 servings.
Ingredients
2 1/2 cups unseasoned croutons
2 teaspoons sage
1 1/2 tablespoons minced onion
1 egg, beaten
6 medium whole chicken breasts, boneless with skin on (skinless is fine, too)
1 1/4 cups chicken broth
1 package (3 ounces) dried beef
12 slices bacon
1 can (10.5 ounces) mushroom soup
1 cup sour cream
Directions
Combine croutons, sage, onion, egg and broth. Let stand until croutons are soft and have absorbed the moisture. Mix well until stuffing holds together, breaking croutons into small pieces with edge of spoon. Lay chicken breasts flat. Place about 3 tablespoons of the stuffing in center of each breast. Place 2 slices of dried beef on top of each mound of stuffing. Fold over each breast. Skewer ends and sides closed to seal in stuffing. Fry bacon a few minutes on both sides until it is partially done but still pliable. Wrap 2 slices of bacon around each chicken roll, leaving a space between bacon slices. Place rolls, skewered sides up, in greased baking dish. Combine soup and sour cream. Spoon soup mixture over and between chicken rolls. Bake, covered, in oven preheated to 325 degrees 1 hour and 10 minutes. Uncover and bake about 30 minutes longer or until chicken is done. Remove skewers. Serve rolls with some of the sour cream sauce spooned over them. Serve remaining sauce spooned over noodles, if desired.
