4 skinless boneless chicken breasts
1 pkg. brie cheese
½ pound thinly sliced Italian ham
1 large green pepper
1 large red pepper
1 medium red onion
16 oz. container sour cream
Heat oven to 350 degree
Lightly spray jelly roll pan with Pam.
Chop peppers and onion into 1 inch cubes and put into saucepan. Add the container of sour cream and mix well. Add salt and pepper to taste. Bring to a simmer and cook until the vegetables are just getting tender. While that is cooking, cut a large slit into side of chicken breasts creating a pocket. Cut the brie cheese into equal pieces and place into breast. Salt and pepper both sides of chicken then wrap breast with ham and place in prepared jelly roll pan with seam of ham on bottom of pan.
When vegetables are ready pour over chicken and put in oven for 40 minutes.
Boil egg noodles until al dente and serve chicken on top of noodles spooning sauce and vegetables over the top.