4 whole chicken breasts
4 slices thin luncheon ham
4 slices Swiss cheese
1/2 c. flour
2 tbsp. milk
1 egg
1/2 c. bread crumbs
3 tbsp. butter
1/2 c. chicken broth
1/2 c. white wine
3 tbsp. parsley, chopped
Salt and pepper
1 can cream of chicken soup
1/2 c. sour cream
Steamed rice

Skin and bone chicken. Pound flat between wax paper with mallet. Place ham and cheese on 1/2 of each breast and fold second half over filling. Coat in flour. Dip in milk and egg mixture. Roll in crumbs.

Brown in butter. Add broth and wine. Sprinkle with parsley, and season with salt and pepper. Simmer, covered for 1 hour. Remove chicken. Blend soup in saucepan with sour cream. Heat.

To serve: Place chicken breast on steamed rice and top with sauce.