6 boneless chicken breasts
Seasoned salt
Pepper
6 slices Swiss cheese
6 tsp. finely chopped parsley
6 thin slices ham
Bread crumbs
1/2 lb. butter, melted
1 (15 oz.) can whole tomatoes, slightly drained
3/4 c. heavy cream
1 tsp. salt
1 tsp. sugar
1 tbsp. white wine
Dash white pepper
Dash garlic powder
White rice

Lay chicken breasts, skin side down and season with seasoned salt and pepper. Lay 1 slice Swiss cheese, 1 teaspoon parsley and 1 slice ham on each breast. Roll the combination with ham and cheese on the inside and the chicken skin side up. Put into a 6x6 inch pan very tightly together so that the melted cheese cannot run out. Cover the breasts with a generous amount of bread crumbs and pour melted butter over the top. Season again with seasoned salt. Cover with foil. Bake 1 hour at 325 degrees. Remove foil and bake for another 1/2 hour. Remove from oven.

In a blender put the tomatoes, cream, salt, sugar, white wine, white pepper and garlic powder. Blend gently so as to leave the tomatoes in small chunks. Heat to a boil. Remove chicken breasts from pan and place on a bed of white rice. Spoon the hot tomato bisque over the breasts. 6 servings.