This is a similar recipe that has been around for years and is a favorite in our family. I rate this recipe a 5 star with these changes. First, either cook the bacon almost completely done but still a little limp or use the pre-cooked new bacon on the market. Split the chicken breast, wrap a dried beef sliver on the top and bottom of the chicken and the wrap one piece of bacon around the chicken. The dried beef really adds to the dish. Combine the sour cream and the soup together with about 1/4 cup of white wine, top chicken with 1/2 the mixture and bake on 425 degrees for 15 minutes and then reduce to 325 degrees for 30 to 45 minutes depending on the thickness of your chicken. The top of the chicken should be brown. Heat the remaining sauce on the stove and serve as the side sauce for the chicken, rice, potatoes, pasta, etc. I also add garlic and mushrooms sometimes. Enjoy.
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