8 boneless chicken breast halves, skinned
Salt and pepper to taste
4 thin slices boiled ham, cut in half
4 slices Swiss cheese, cut in half
1 egg
2-3 tbsp. water
1/2 c. fine bread crumbs (dry)
1/2 c. all-purpose flour
1/2 c. grated Parmesan cheese
Melted butter
Cream sauce (recipe below)

Place each chicken breast half between two pieces of waxed paper. Use a meat mallet to flatten each piece to 1/4-inch thickness. Salt and pepper chicken. Place 1/2 slice of ham and 1/2 slice of cheese on each piece of chicken. Tuck in sides and roll up jelly roll fashion. Secure with toothpicks.

Combine egg with water, beating well. Blend together the bread crumbs, flour, and grated Parmesan. Dip chicken rolls in egg mixture, then in flour mixture. Brown rolls in melted butter over medium high heat. Place in single layer in a 9 x 12 x 2-inch casserole. Bake at 350 degrees for 30 minutes. Serve with cream sauce.

CREAM SAUCE:

2 tbsp. all-purpose flour
3/4 c. chicken broth
1/4 c. dry sherry or 1/4 c. water

Blend flour into pan drippings in which chicken rolls were browned. Cook over low heat, stirring constantly. Gradually stir in broth and sherry. Cook and stir until smooth and thick. Spoon over chicken rolls and serve.