8 boneless chicken breasts
8 slices cooked ham
8 (1 oz.) slices Swiss cheese
3 tbsp. parsley, minced
1/4 tsp. pepper
2 eggs, beaten
1/2 c. Italian bread crumbs
1/4 c. butter

SAUCE:

2 cans cream of mushroom soup
2 c. sour cream
2/3 c. cooking sherry
1 (8 oz.) can sliced mushrooms, drained

Place each breast on waxed paper; flatten to 1/4 inch using a meat mallet or rolling pin. Place one slice of ham and one slice of cheese in the center of each chicken piece. Sprinkle with parsley and pepper; roll up lengthwise and secure with toothpicks. Dip each breast in egg and then in bread crumbs. Melt butter in skillet. Brown chicken on all sides. Remove to a 12 x 8 x 2 inch baking dish; reserving drippings in skillet. (Remove toothpicks from chicken.) Add remaining ingredients to drippings and stir well. Pour over chicken. Bake uncovered at 350 degrees for 30 to 35 minutes.