4 boneless chicken breast halves, skinned
4 thin slices dried beef
4 slices Provolone cheese
4 tbsp. butter, melted
1/2 c. cracker crumbs
1/2 tsp. salt
1/8 tsp. paprika

Pound each chicken breast half to 1/4-inch thickness. Place a slice of beef and cheese on each chicken breast. Roll and secure with toothpicks or string.

Dip each chicken bundle in melted butter and roll in cracker crumb mix (cracker crumbs, salt, paprika). Place in buttered baking dish. Bake at 400 degrees for 40 minutes.

SHERRY SAUCE:

1 tbsp. cornstarch
1/3 c. water
Chicken juices from pan
2 tbsp. sherry
2 tsp. sugar

Mix cornstarch with water; stir until smooth. Over low heat add cornstarch mixture to natural chicken juices from baking dish. When thickened, add sherry and sugar. Pour over chicken breasts.