"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
8 chicken breasts (skinned and deboned) 8 to 16 slices of bacon 1 small jar of hormel dried beef 1 can cream of mushroom soup 8 oz. sour cream Paprika
Wrap bacon around each chicken breast. Place in a cake pan that is lined with dried beef. Mix cream of mushroom soup and sour cream together and then spread over top of chicken. Sprinkle with paprika. Bake uncovered at 275º for 3 hours.
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