6 boneless chicken breasts
6 slices thin boiled ham
6 slices thin Swiss cheese
1 slightly beaten egg
2 tbsp. milk
3/4 c. fine dry bread crumbs
1 can cream of mushroom soup
1/2 c. milk
2 tbsp. dry white wine
Paprika

Place each chicken breast between waxed paper. With meat mallet, pound out breast flat. Top each breast with a ham slice and cheese slice. Roll up each bundle of chicken, ham and cheese; secure with toothpicks.

Mix egg and 2 tablespoons milk. Dip rolls in egg, then in crumbs. Place seam side down in 13 x 9 x 2 inch baking dish.

Combine soup, 1/2 cup milk and white wine. Heat until bubbly; pour around rolls. Cover baking dish with foil; bake at 350 degrees for 1 hour. Uncover. Sprinkle with paprika. Bake 10 minutes more to brown crumbs. Transfer rolls to heated serving platter. Spoon sauce on top of rolls.

This is a great company dish and can be prepared the day before, then baked before serving. I use Alpine Lace 98% fat-free cheese and low-fat ham to make this heart healthy.