4 boneless, skinless chicken breasts
4 slices deli ham
4 slices Mozzarella cheese or muenster cheese
1/4 c. all-purpose flour
1 egg, slightly beaten
1/2 c. seasoned bread crumbs
1 (10 3/4 oz.) can golden mushroom soup
1/4 c. milk

Pound chicken breasts into 1/8 inch or so thickness. Top each with slice ham and slice cheese. Roll each up, starting at narrow end. Secure with toothpicks.

Dredge rolls in flour, dip in egg and then in bread crumbs. Brown only in skillet in hot oil. Place in baking dish. Bake at 350 degrees for 45 minutes to 1 hour.

Make sauce to serve over chicken breasts with soup and milk. Heat and serve. Serves 4.