Stuffed Chicken From Heaven

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 4 boneless skinless chicken breasts
• 1 (8 ounce) container sour cream
• 1 (11 1/2 ounce) can cream of mushroom soup (or chicken, broccoli, etc any cream soup will work)
• 1/4 lb pastrami (from deli works best but packaged is okay in a pinch)
• 1/4 lb corned beef (from deli works best but packaged is okay in a pinch)
• 16 ounces mozzarella cheese
• 12 ounces turkey bacon (you can use real bacon if you prefer but it will make the saucing greasier and not as thick)

Recipe

• 1 coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.
• 2 measure out 4 slices of pastrami and 4 slices of corned beef. cut each of these in half (for new total of 8 slices) and set aside.
• 3 line bottom of baking pan with remaining sliced meat.
• 4 mix sour cream and soup together.
• 5 slice cheese in about ¼ inch slices. (note, string cheese also works and saves on having to cut cheese).
• 6 place chicken on cutting board and put plastic wrap over top and then pound chicken flat. (note; if you don't have a mallet, you can use a heavy pan.).
• 7 cut each pounded chicken breasts into 2 pieces.
• 8 assembly:.
• 9 1 piece of chicken.
• 10 top with 1 piece of cut pastrami.
• 11 top with 1 piece of cut corned beef.
• 12 top with mozzarella cheese piece.
• 13 roll into a tight ball.
• 14 wrap each chicken roll with a slice of bacon and secure closed with a toothpick.
• 15 place rolls in baking dish on top of leftover deli meats.
• 16 repeat for remaining 7 pieces of chicken.
• 17 top with sour cream/soup mixture.
• 18 bake at 350°f for 1 hour.
• 19 serve over egg noodles scooping up sauce mixture that will be formed as the sauce for the noodles.