8 boneless chicken breasts, skinned
1/2 lb. shredded ham
1/2 lb. shredded Swiss or Monterey Jack cheese
8 slices bacon
1 (8 oz.) sour cream
1 can cream of mushroom soup
1 lb. fresh mushrooms, sliced (optional)
Fresh parsley

With meat mallet, beat chicken breasts to 1/4 inch. Place a little ham and cheese in center of each piece. Roll up and wrap each with a slice of bacon, then secure with a toothpick. Place chicken in a 9 x 13 inch Pyrex dish. Mix sour cream, soup and mushrooms and pour over chicken. Cover with foil and bake 2 hours at 300 degrees. Sprinkle with parsley. Serve over wild rice. Serves 8.