4 chicken breasts, split, boned and skinned
8 (1 oz.) cooked ham slices
8 (1 oz.) slices Swiss cheese
3 tbsp. minced fresh parsley
1/4 tsp. black pepper
1 egg, beaten
1/2 c. Italian bread crumbs
1/4 c. butter
1 can cream of mushroom soup, undiluted
1 (8 oz.) carton sour cream
1/2 c. dry cooking sherry
1 (4 oz.) can sliced mushrooms, drained

Place each chicken breast half on sheet of waxed paper. Flatten to 1/4 inch thickness using meat mallet or rolling pin. Place one slice of ham and one slice of cheese in center of chicken breast. Sprinkle evenly with parsley and pepper. Roll up lengthwise and secure with toothpicks. Dip each breast in beaten egg, coat well with bread crumbs.

Melt butter in heavy skillet. Brown chicken on all sides. Remove chicken to 8x12x2 inch baking dish, reserving drippings in skillet. Add remaining ingredients to reserved drippings and stir well. Pour sauce over chicken. Bake uncovered at 350 degrees for 40-45 minutes. Yield: 8 servings.