4 to 8 boneless, skinless chicken breasts
1/2 lb. Virginia baked ham, sliced
1/2 lb. Swiss cheese, sliced
1 can cream of celery soup
Paprika

Pound each chicken breast to about 1/2 inch thickness. Layer a piece of ham and then a piece of Swiss cheese on top of chicken breast. Roll chicken and secure with a toothpick. Arrange chicken in a baking dish. Scoop undiluted cream of celery soup on chicken and in the pan. Sprinkle with paprika. Bake at 325 degrees for 20 to 25 minutes. Serve with the pan drippings.