4 chicken breasts (8 pieces meat, skinned and boned)
1 tbsp. tarragon
Salt and pepper
8 thin slices of ham
8 slices Swiss cheese
1/3 c. flour
1 egg, beaten
1/2 c. bread crumbs
3 tbsp. butter

SAUCE:

1/4 c. chopped onion
1 can sliced mushrooms
2 tbsp. butter
1/4 c. currant jelly
1/8 tsp. hot pepper sauce
1/4 c. dry white wine
1 can cream of chicken soup

Pound meat thin. Season with tarragon, salt and pepper. Cut ham and cheese small enough to be wrapped by chicken breasts. Wrap, tucking in ends, secure each with toothpick. Roll in flour, then egg, then bread crumbs. chill at least 1 hour.

Lightly brown in butter (remove toothpicks) and place in single layer in shallow pan. May be prepared to this point a day ahead and refrigerate. Bake at 350 degrees for 20 to 25 minutes (40 minutes if cold).

For sauce: Saute onion and mushrooms in butter. Add remaining ingredients and simmer 15 to 30 minutes. Pour sauce over chicken at serving time. It may be refrigerated and reheated. This sauce may also be served over rice, broccoli or chicken.