Stuffed Chicken from Heaven

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.

3. 3

   Cut each of these in half (for new total of 8 slices) and set aside.

4. 4

   Line bottom of baking pan with remaining sliced meat.

5. 5

   Mix sour cream and soup together.

6. 6

   Slice cheese in about 1/4 inch slices.

7. 7

   (Note, string cheese also works and saves on having to cut cheese).

8. 8

   Place chicken on cutting board and put plastic wrap over top and then pound chicken flat.

9. 9

   (Note; If you don't have a mallet, you can use a heavy pan.

10. 10

    ).

11. 11

    Cut each pounded chicken breasts into 2 pieces.

12. 12

    Assembly:.

13. 13

    1 piece of chicken.

14. 14

    top with 1 piece of cut pastrami.

15. 15

    top with 1 piece of cut corned beef.

16. 16

    top with mozzarella cheese piece.

17. 17

    Roll into a tight ball.

18. 18

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

19. 19

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

20. 20

    Repeat for remaining 7 pieces of chicken.

21. 21

    Top with sour cream/soup mixture.

22. 22

    Bake at 350F for 1 hour.

23. 23

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

* Per serving · 4 servings · Values may vary.

No additional tips available.