6 chicken breasts, skinned and boned
2 tbsp. parsley
1 c. sherry
1 clove garlic, crushed
1 c. bread crumbs
1 c. slivered almonds
1 tsp. salt
6 very thin slices ham
1/4 tsp. pepper
6 very thin slices of Swiss cheese
1 c. Parmesan cheese
1/2 c. melted butter

Marinate chicken 2-3 hours in sherry. Pat dry. Combine bread crumbs, salt, pepper, Parmesan cheese, parsley, garlic and almonds. Place a slice of ham and cheese on each chicken breast. Roll up and secure with toothpick. Roll in butter, then in bread crumb mixture and bake at 350 degrees for one hour. Serve with mushroom wine sauce.

MUSHROOM WINE SAUCE:

1 c. freshly sliced mushrooms
1/2 c. all-purpose flour
2 tbsp. butter, melted
1/2 c. sherry
1 c. beef broth
1/2 tsp. lemon juice

Saute mushrooms in butter. Add the beef broth and flour. Blend until smooth. Slowly stir in sherry, lemon juice, salt and pepper. Pour over cooked chicken.