8 chicken breast halves, skinned and boned
1/4 tsp. salt
1/4 tsp. pepper
2 eggs, beaten
1 c. milk
4 (1 oz.) slices cooked ham, cut in half
4 (1 oz.) slices Swiss cheese, cut in half
1/3 c. all purpose flour
1 1/3 c. fine dry bread crumbs
Vegetable oil
Mushroom Sauce; optional

Place each piece of chicken between 2 sheets of wax paper, flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.

Combine eggs and milk; brush both sides of chicken pieces with milk mixture. Place a piece of ham and a piece of cheese in enter of each chicken piece. Brush top of cheese slices with milk mixture. Fold ends over ham and cheese; roll up, beginning with long side. Secure with wooden toothpicks. Dredge chicken in flour; dip in remaining milk mixture and coat well with bread crumbs. Cover and chill 1 hour.

Heat 1/2 inch oil in heavy skillet; add chicken, and pan fry over medium heat 20 minutes or until golden brown, turning frequently. Drain well; serve with Mushroom Sauce, if desired. Yields 8 servings.

MUSHROOM SAUCE:

1 (10 1/4 oz.) can mushroom soup, undiluted
1 (8 oz.) carton commercial sour cream
1 (4 oz.) can sliced mushrooms, drained
1/3 c. dry sherry

Combine all ingredients in saucepan; cook over medium heat, stirring occasionally. Cook over medium heat, stirring occasionally until thoroughly heated. Yields 2 1/2 cups.