Stuffed Chicken Breasts

Stuffed Chicken Breasts
6 chicken breasts
1 c. corned beef
1 small jar dried beef
12 strips bacon
1 c. celery soup
Dash of Tabasco sauce
1 pt. sour cream
Cut chicken breasts in halves and debone. Make small ball of corned beef and
wrap in dried beef. Place in cavity of breast and wrap with strip of bacon.
Secure with toothpick and place in buttered baking dish. Mix soups, Tabasco,
sour cream. Pour over chicken breasts, marinate several hours or overnight.
Cook at 300° for 3 hours. Cook first hour with top on dish, then remove.
Serve with wild rice.