6 boned chicken breasts, split in half
1 pt. yogurt
1 can cream of mushroom soup
1/2 c. sherry
Salt and pepper to taste
Bread crumbs
Chopped parsley
Sauteed mushrooms

Fold chicken breasts into small rolls. Season lightly with salt and pepper. Combine soup, yogurt and sherry. Pour mixture over chicken and refrigerate overnight. Sprinkle bread crumbs, chopped parsley and mushrooms over the chicken before baking, if desired. Bake at 275 degrees for 3 hours.