8 chicken breast halves, skinned & boned
4 (1 oz.) cooked ham, cut in half
4 (1 oz.) slices Swiss cheese, cut in half
3 tbsp. minced parsley
Pepper to taste
1 egg, beaten
1/2 c. Italian bread crumbs
1 (10 3/4 oz.) can cheddar cheese soup
8 oz. sour cream
1/3 c. dry sherry

Place each chicken breast half between 2 sheets of wax paper; flatten to 1/4" thickness, using a meat mallet. Place slice each of ham and cheese in the center of each piece. Sprinkle evenly with parsley and pepper. Roll up each chicken breast lengthwise and secure with a wooden pick. Dip each piece into beaten egg and coat well with the crumbs.

In a heavy skillet, melt the butter, brown the chicken pieces and place in a 12"x8" baking dish, reserving the drippings. To the drippings, add the cheese soup, sour cream and sherry. Stir well and pour over the chicken. Bake uncovered in a 350 degree oven for 40 to 45 minutes.