Thanks for "exposing" what my husband used to refer to as his grandmother's secret recipe! I have loved this ever since he made it for me the first time, and I like being able to make it myself now.
Our ingredients are basically the same, but the assembly is a little different. Instead of dried beef, we use the inexpensive thin sandwich beef (Carl Buddig brand in our area). I have never felt the recipe is overly salty, so the luncheon meat must help with this. In addition, I use chicken breast tenderloins instead of the whole breast.
For assembly, we wrap 2 slices of the beef around the chicken tenderloin, then wrap the bacon around it, then pour the sour cream/soup over the top of the assembled pieces.
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Thanks for "exposing" what my husband used to refer to as his grandmother's secret recipe! I...