8 chicken breasts filets
8 slices Danish ham
8 slices Swiss cheese
3 tbsp. chopped parsley
1 tsp. pepper
2 eggs, beaten
1 c. Italian bread crumbs
1/4 c. butter
1 (10 oz.) can cream of mushroom soup
1 c. sour cream

Preheat oven to 350 degrees. Rinse chicken and pat dry. Pound 1/4 inch thick with meat mallot. Top each filet with slice of ham and cheese; spirnkle with mixture of parsley and pepper. Roll to enclose filling; secure with wooden picks. Dip in eggs; roll in bread crumbs. Brown in butter in large heavy skillet. Place in 9 x 13 inch baking dish. Stir mixture of soup and sour cream into drippings in skillet. Pour over chicken. Bake for 45 minutes. Serve with green vegetables and wild rice. Yield: 8 servings.