6 chicken breast halves, skinned & boned
6 thin slices Smithfield ham
1 (8 oz.) pkg. herb stuffing mix
3/4 c. butter, melted
1 c. boiling water
1/2 c. chopped onion
1/4 c. snipped parsley
1/2 c. chopped celery

In mixing bowl combine 1/2 cup melted butter, boiling water, onion, parsley and celery with stuffing mix. Spoon into 6 separate mounds in buttered 9 x 13 inch baking dish. Place chicken breasts over stuffing. Lay ham over chicken and tuck ends under if possible. Secure with toothpicks. Drizzle remaining 1/4 cup butter over tops. Cover with foil and bake 1 hour at 350 degrees or until fork tender. Remove cover last 10 minutes of baking. Remove toothpicks and serve with sauce. Yield 6 servings.

SAUCE:

1/2 c. mayonnaise (not salad dressing)
2 tbsp. milk
2 tbsp. sherry
1/4 c. grated Parmesan cheese

Place mayonnaise, milk, sherry and cheese in saucepan over medium low heat. Stir until heated.