4 to 6 chicken breasts
Ham slices
Swiss cheese
Toothpicks
2 to 3 tbsp. olive oil
1 can cream of chicken soup
1/2 c. cooking sherry or sweet vermouth

Pound chicken breasts to flatten them out. Place a slice of ham and slice of cheese on, roll up and secure with toothpicks or skewers. Heat oil in skillet, brown chicken breasts. Add can of cream of chicken soup undiluted. (May substitute cream of celery soup). Lower heat, stir in wine. Cover and simmer approximately 35 to 40 minutes.

Serve with rice or noodles or mashed potatoes.

Yum!