2 Boneless Skinless Chicken Breast
1/4 Cup Finely Chopped Broccoli
1/4 Cup Chopped Mushrooms
1/4 Cup Chopped Snow Peas
1/4 Cup Chopped Asparagus Spear Tips
3 TBS Green Olives
11/2 Cups Sour Cream
2 TBS Worcestershire Sauce
2 TBS Chopped Green Chilies
Salt and Pepper to Taste
3 TBS flour
1/4 Cup Cold Water
4 Sliced Bacon
1 16oz Package Egg Noodles
1 10oz Can Broccoli Cheddar Soup
Tenderize and flatten Chicken Breast to about 1 1/2 inches. Carefully slice meat down the middle parallel in the long direction. Coat inside and outside with a layer of Italian dressing and sprinkle with lemon pepper.
Toss the first five vegetables together in a bowl uncooked. Heat sour cream over a very love heat. Add Worcestershire, chillies, salt and pepper. Whisk flour into cold water and add to boiling sour cream to thicken. Pour over uncooked vegetables and mix thoroughly. Spoon 1/2 of the vegetables on to one half of the chicken breast and fold over. Secure meat by weaving three toothpicks into the very edge and wrap with two slices of bacon. Wrap in foil and bake in oven for 45 minutes. During last ten minutes open up foil so bacon will brown.
Cook noodles as directed. Drain, but do not rinse. I prefer to make my own which are simple and so much better see Easy Homemade Egg Noodles. While still warm mix all but 2 TBS of Broccoli Cheddar soup into noodles. Remove chicken from oven and place 1 TBS of the soup on top to melt. Spread about 1 1/2 cups of the noddles on a plate and place chicken on top.