4 boneless chicken breast, split
8 slices thinly sliced ham
8 slices thinly sliced Swiss cheese
Egg and milk mixture
Bread crumbs
Butter
2 cans mushroom soup
1 1/2 c. sour cream
1/2 c. sherry
1 c. mushrooms

Pound chicken breasts. Lay ham and cheese over each breast. Roll up and secure with toothpick. Dip in egg and milk mixture and roll in bread crumbs. Fry in skillet until brown on all sides. Place in Corning Ware dish.

SAUCE:

Mix remaining ingredients in same pan as chicken was browned. Heat and mix well. Pour over chicken and bake at 350 degrees for 45 minutes to 1 hour.