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boneless and skinless chicken
dry beef luncheon slices
cream of mushroom soup
dairy sour cream (1/2 c. per
can of soup)
tomato paste (just enough to
make sauce a reddish color)
Monterey Jack cheese

Adjust amounts to suit your family!
Open chicken breast and line with beef slices and insert
a rectangle of Monterey Jack cheese. Wrap breast around cheese
chunk and lay seam side down in a glass baking dish. Grate
other half of cheese to add to sauce. Mix cream of mushroom
soup, sour cream, tomato paste and Monterey Jack cheese to make
a very thick sauce. Pour sauce atop each chicken breast and
bake at 350 degrees for 45 to 60 minutes or until chicken is done.
Sauce is great served over noodles or baked potatoes, as a side
dish with Chicken Breast Supreme.

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