8 chicken breasts, halved & deboned
10 oz. Cheddar cheese, sliced
12 oz. ham, sliced
1 c. Parmesan cheese
1 1/2 c. flour
Cooking oil
2 cans cream of mushroom soup (or chicken)
1 can celery soup

Lay the breasts as flat as you can. Cut 16 strips of Cheddar cheese about as big as your little finger, about 2 1/2 inches long. Out of a package of sliced ham, cut strips about 1/4 inch wide. Layer the cheese and the ham inside the breasts (skin side out). Fold end in and roll; stick toothpicks into hold.

Mix Parmesan and enough flour to roll chicken in, about 1 1/2 cups. Roll chicken in flour and cheese and fry in a skillet with about 1 1/2 inches of cooking oil, just until golden on both sides. After they are fried, pull out toothpicks and place breasts in a 3 quart rectangular casserole. Pour the mushroom soup and the celery soup over the chicken. Bake for 1 1/2 hours at 350 degrees. Freezes well.