6 chicken breast halves (pound until flat)
6 thin slices Swiss cheese
6 thin slices ham
1 can cream of mushroom soup, diluted with 1/2 can milk (mix well)

Lay a slice of cheese and ham on each chicken breast and roll together. Dip in beaten egg and roll in soda cracker crumbs. Lay rolls in buttered baking dish. Put a pat of butter on each roll. Bake 15 minutes at 375 degrees. Pour soup mixture over rolls, reduce heat to 350 degrees and continue to bake 30 minutes more. Yield 6 servings.