8 halved chicken breasts, boned
8 slices ham lunch meat
8 slices Swiss cheese
1 sq. butter
1 (10 oz.) can cream of mushroom soup

Melt butter in frying pan. Meantime, place chicken on cutting board and pound flat with a meat hammer or saucer or broad bladed knife. Place the thin piece of chicken on board, placing then a slice of ham, then a slice of cheese and roll edges with toothpicks. Now brown each roll in the heated butter and cover. Simmer on low for 45 minutes or until tender. Pour the can of mushroom soup over the rolls and simmer another 5-10 minutes.