boneless, skinless chicken breasts
1/4 to 1/2 lb. peppered ham, waffered
12 slices American cheese
2 cans cream of mushroom soup
1 small pkg. slivered almonds
1/4 c. water
1 lb. bacon, sliced

Lay chicken flat. Place 1/2 piece of ham on top, then 1/2 piece of cheese. Roll up and wrap 1/2 slice of bacon around rolled chicken. Secure with toothpick. Place in baking pan.

Mix 2 cans of soup, 1/4 cup water and almonds until smooth. Pour over chicken. Cover and cook at 325°F for 40 to 50 minutes or until tender. Remove cover and cook on broil until bacon browns, 7 to 10 minutes.

I like to use chicken breast tenders and pound them flat.