12 half boneless skinless chicken breasts
2 cans cream of mushroom soup
1 1/2 c. water
1 lg. can deviled ham
2 tbsp. butter
1/4 c. cooking sherry or white wine
1-2 eggs, beaten with 1/4 c. water
2 c. cracker meal or unseasoned bread crumbs

Spread 1 teaspoon ham on each breast. Roll up and dip in egg/water wash. Roll in cracker meal or bread crumbs. Brown both sides of rolls seam side first in melted butter. Place browned chicken rolls in 9 x 13 inch pan.

To pan drippings add wine, water and soup. Mix and stir over low heat until blended. Pour over chicken. Bake 45 minutes to 1 hour. Do not over cook - 350 degrees.