4 boneless chicken breasts
4 slices flamed brown ham
2 slices Swiss cheese
1 can cream of mushroom soup
2 eggs, beaten
Cracker crumbs
Salt and pepper to season
Parmesan cheese
Garlic powder

Beat chicken with mallet to make it thin. Slice ham and cheese in thin slices. Place 1 piece of ham and 1/2 slice of cheese on each chicken breast. Season lightly on top of these slices. Roll chicken in rolls and secure with toothpicks.

Coat chicken with beaten egg, then dip twice in cracker crumbs. Fry in a small amount of Crisco until brown. Place chicken rolls in a Corning Ware pan and pour drippings from skillet over the top, not too much.

To the can of soup, add a small amount of milk and water, and stir. Also add a little garlic powder and Parmesan cheese to the can of soup. Bake uncovered at 350 degrees for approximately 30 minutes.

NOTE: If prepared ahead and refrigerated, additional cooking time will be needed. We refrigerated overnight and cooked 30 minutes and the cheese did not melt and they were not hot.