3 or 4 skinned and boned chicken breasts
4 oz. boiled ham
4 oz. Swiss cheese
4 oz. canned mushroom pieces, drained
1 sm. pkg. stuffing mix
1 sm. can crushed pineapple, drained, reserve juice
Brandy to flame chicken

Pound out chicken breasts; set aside. Cut up ham and cheese in small cubes. Chop mushrooms and mix with ham and cheese. Add stuffing mix and pineapple. Add just a little of reserved pineapple juice to make it moist. Mix well.

Spoon onto chicken breasts; roll breasts and fold in sides. Hold together with toothpicks and place in baking pan. Cover with foil and bake in 350 degree oven for 20 minutes. Remove foil and bake 20 minutes more. Place on platter and flame with brandy.