8-10 skinless boneless chicken breasts
1 pt. sour cream (seasoned with 1/4 tsp. garlic salt)
1 c. Italian Progresso bread crumbs
1/4 lb. butter
3/4 c. sherry
6 oz. fresh mushrooms, sliced

Marinate chicken overnight in sour cream mixture. Remove, leaving whatever sour cream adheres and dip in bread crumbs. Roll chicken breasts, place seam side down in baking dish. Dot each piece with butter. Baste with melted butter and sherry. Add mushrooms the last 1/2 hour of baking. Bake 1 hour at 350 degrees. Serve with rice.