6 med. chicken breasts, boned and cut in half (12 pieces)
2 cans (4 1/2 oz. each) deviled ham
2 eggs, beaten
1 1/2 c. flavored bread crumbs
1/3 c. cooking oil
1 can (10 1/2 oz.) cream of mushroom soup
1/2 c. water
1/2 c. sherry

Remove skin from chicken and pound to flatten. Spread each piece with 2 slightly rounded tablespoons of deviled ham and roll up like a jelly roll. Secure with toothpicks. Dip each roll in egg and then in bread crumbs. Brown in hot oil and arrange in 9x9x2 inch baking dish.

Blend mushroom soup with water and sherry and stir this mixture into frying pan with chicken drippings. Heat and stir to blend. Salt to taste. Pour over chicken rolls and refrigerate until needed or bake immediately at 350 degrees for 45-60 minutes. (Men eat 2-3 each, women usually eat 1.)