8 chicken breast halves, skinned and boned
1/4 tsp. salt
1/4 tsp. white pepper
2 eggs, beaten
1 c. milk
4 (1 oz.) slices cooked ham, cut in half
4 (1 oz.) slices Swiss cheese, cut in half
1/3 c. all-purpose flour
1 1/3 c. fine dry bread crumbs
Vegetable oil
Mushroom sauce (optional)

Place each piece of chicken between 2 sheets of waxed paper; flatten to 1/4-inch thickness using a mallet or rolling pin. Sprinkle with salt and pepper.

Combine eggs and milk; brush both sides of chicken pieces with milk mixture. Fold ends over ham and cheese, roll up beginning with long side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture and coat well with bread crumbs. Cover and chill for 1 hour.

Heat 1/2 inch oil in heavy skillet; add chicken and pan fry over medium heat for 20 minutes or until golden brown; turn.

NOTE: Drain chicken well; turn frequently while cooking. Yield: 8 servings

MUSHROOM SAUCE:

1 (10 3/4 oz.) can mushroom soup, undiluted
1 (8 oz.) carton commercial sour cream
1 (4 oz.) can slices mushrooms, drained
1/3 c. dry sherry

Combine all ingredients in a saucepan; cook over medium heat, stirring occasionally, until thoroughly heated. Yield: 2 1/2 cups.