Stuffed Chicken from Heaven

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)

Directions

1. 1

   Coat 9 1/2 x 13 baking pan (glass is best) with cooking spray.

2. 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. 3

   Line bottom of baking pan with remaining sliced meat.

4. 4

   Mix sour cream and soup together.

5. 5

   Slice cheese in about ¼ inch slices. (Note, string cheese also works and saves on having to cut cheese).

6. 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. 7

   Cut each pounded chicken breasts into 2 pieces.

8. 8

   Assembly:.

9. 9

   1 piece of chicken.

10. 10

    top with 1 piece of cut pastrami.

11. 11

    top with 1 piece of cut corned beef.

12. 12

    top with mozzarella cheese piece.

13. 13

    Roll into a tight ball.

14. 14

    Wrap each chicken roll with a slice of bacon and secure closed with a toothpick.

15. 15

    Place rolls in baking dish on top of leftover deli meats.

16. 16

    Repeat for remaining 7 pieces of chicken.

17. 17

    Top with sour cream/soup mixture.

18. 18

    Bake at 350°F for 1 hour.

19. 19

    Serve over egg noodles scooping up sauce mixture that will be formed as the sauce for the noodles.