4 chicken breasts (deboned)
1/2 c. butter
1 sm. can mushrooms (drained)
8 slices ham
American or Swiss cheese
1 c. cream of mushroom soup
1/2 c. heavy cream
1 egg

Pound breasts. Cut in half if too bit (1/4 inch). Put 1 ham slice and piece of cheese on each breast. Roll up and secure with toothpick. Before you roll up, sprinkle with parsley and pepper.

Dip rolls into 1 beaten egg and roll in flour. Brown in butter. Remove and put in pan for baking. Combine soup, cream and mushrooms in pan where chicken was browned. Bring this to a boil. Pour over chicken rolls. Bake at 350 degrees for 45 minutes. Serve with rice.