Ingredients:
6 skinless chicken breasts, boned
2 1/4 ounces dried beef
1 (10 ounce) cans low-fat cream of mushroom soup
1/2 cup sliced mushrooms
1/4 cup dry sherry
1/4 cup sliced almonds
Directions:
Rinse beef slices and pat dry. Wrap around checken breasts and place in a prepared 9×13 baking pan.
Mix together well the soup, mushrooms and sherry. Pour evenly over chicken.
Cover and bake in a preheated 325 degree oven for one hour.
Remove cover and sprinkle with sliced almonds.
Return to oven for about 15 minutes, until almonds are toasted.
Servings: 6
Time preparation: 14 min.
Time total: 89 min.