8 chicken cutlets
Swiss cheese slices
Proscutti ham
Seasoned bread crumbs
1 egg
2 cans cream of mushroom soup
1 c. sour cream
1 c. white wine

Pound chicken cutlets flat. Place 1/3 slice each of Swiss cheese and ham on cutlet. Roll up and secure with toothpick. Roll in beaten egg and then in bread crumbs. Lay, seam side down, in pan (can be frozen this way). Mix together 2 cans cream of mushroom soup, 1 cup sour cream, and 1 cup white wine. Pour over chicken; cover and bake 1 hour at 350 degrees.