1/2 chicken breast, boned and flattened for each serving
1 thin sliced boiled ham per serving
1 can cream of chicken soup
1/2 c. sherry for each 10 servings

Pound chicken thin between sheets of wax paper. Place ham on top. Then roll and fasten with toothpicks. Brown in 2 or 3 tablespoons butter. Cover and simmer for 25 minutes in mixture of soup and wine. Serve with Aunt Mag's salad!