4 whole chicken breasts, skinned & boned
8 slices boiled ham
8 slices Swiss cheese
1/3 c. flour
1/3 c. grated Parmesan cheese
1 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
1 (10 oz.) can cream of mushroom soup
1 (4 oz.) can mushrooms, with juice

Cut each chicken breast in half. Place between 2 layers of plastic wrap and pound each piece until thin. Remove wrap and place one slice of ham and Swiss cheese on chicken. Fold in outer edges and roll up, securing with skewer or toothpick. Repeat until all chicken, ham and Swiss cheese is used.

Combine flour, Parmesan cheese, salt and pepper. Roll chicken breasts in flour mixture.

Melt butter in electric skillet at 300 degrees, brown chicken on all sides. Combine soup with mushrooms and juice, pour over chicken. Cover skillet, reduce temperature to 225 degrees and cook for 25-30 minutes or until chicken is tender. Yield 8 servings.