6 chicken breasts, boned
6 thin slices ham
6 chunks Swiss cheese
1 can cream of celery soup
1/2 c. bread crumbs
6 pats butter

Pound breasts until thin. Put slice of ham on each breast. Put chunk of cheese on top and roll each breast, rough side down, in a shallow baking pan. Stir soup and pour over all. Sprinkle crumbs on top. Place 1 pat butter on each breast. Bake in 325°F oven for 1 to 1 1/2 hours until sauce bubbles. Recipe may be doubled.

Variation: Add sliced mushrooms to sauce.

Serves 6.

Submitted by: Cynthia Howe