8 chicken breast halves, skinned & boned
1/4 tsp. salt
1/4 tsp. white pepper
2 eggs, beaten
1 c. milk
4 (1 oz.) slices cooked ham, cut in half
4 (1 oz.) slices Swiss cheese, cut in half
1/3 c. all-purpose flour
1 1/3 c. fine dry breadcrumbs
Vegetable oil
Mushroom Sauce (opt.)

Place each piece of chicken between 2 sheets of wax paper; flatten to 1/4 inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper.

Combine eggs and milk; brush chicken pieces with milk mixture. Place a ham slice and cheese slice in center of each chicken piece. Brush top of cheese slices with milk mixture. Fold short ends of chicken over ham and cheese; roll up, beginning with 1 unfolded side. Secure with wooden picks. Dredge chicken in flour; dip in remaining milk mixture and coat well with breadcrumbs. Cover and chill 1 hour.

Heat 1/2 inch oil in a heavy skillet (350 degrees); add chicken and pan-fry over medium heat 20 minutes or until golden brown, turning frequently. Drain well. Serve with Mushroom Sauce, if desired. Yield: 8 servings.

MUSHROOM SAUCE:

1 (10 3/4 oz.) can mushroom soup, undiluted
1 (8 oz.) carton commercial sour cream
1 (4 oz.) can sliced mushrooms, drained
1/3 c. dry sherry

Combine all ingredients; cook over medium heat, stirring occasionally, until thoroughly heated. Yield: 2 1/2 cups.