4 boneless skinless chicken breasts
4 thin slices corned beef
4 slices bacon
1 can 4 oz. mushrooms
1 can cream mushroom soup
1 cup sour cream
4 ounces Swiss cheese
Pound chicken between two pieces wax paper to slightly flatten. Place a slice of corned beef on each chicken breast. Roll chicken breast up and wrap with a strip of bacon. Place chicken breasts in baking dish, arrange mushrooms slices over top of chicken.
Combine sour cream and cream of mushroom soup. Pour soup over chicken. Covering is not necessary. Bake in a 325 degrees oven for 1 1/2 to 2 hours or until chicken is tender. Serve on a bed of rice, garnish with parsley and slices of Swiss cheese.
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