3 lg. chicken breasts, boned and skinned
1 egg, beaten
1 1/2 tsp. salt
1/2 tsp. pepper
4 tbsp. flour
2 tbsp. olive oil
2 tbsp. butter
1 can cream of celery soup
1 can creamy onion soup
Dash of garlic powder
1 slice ham for each chicken breast
1 slice cheese, Swiss or Mozzarella for each chicken breast

Combine flour, salt and pepper. Dip chicken in egg, then in flour mixture. Lightly brown meat in olive oil and butter. Combine soups and pour over chicken in a 2-quart casserole dish. Add a dash of garlic powder. Simmer covered 2 hours or until tender.

Top chicken with ham, then cheese and place in 350 degree oven, uncovered, until cheese melts. Use sauce over brown or wild rice to complete meal. Serves 6.