4 (2 oz.) skinned, boned chicken breast halves
2 slices (1 oz. each) cooked lean ham, cut in half
2 (1 oz.) slices Swiss cheese, cut in half
1 egg, beaten
2 tbsp. all purpose flour
Vegetable cooking spray
1/3 c. chopped onion
1/2 to 3/4 (10 1/2 oz.) can cream of chicken soup, undiluted

1. Place chicken between 2 sheets of wax paper and flatten to 1/4 inch thickness, using meat mallet or rolling pin.

2. Place one-half slice each of ham and cheese in center of each chicken breast half. Roll up lengthwise, and secure with wooden picks.

3. Dip each chicken roll in egg and dredge in flour. Place chicken rolls, seam side down, in a shallow casserole dish coated with cooking spray, and bake at 350 degrees for 20 minutes.

4. Combine soup and onion, stirring until well combined. Pour over chicken, and continue to bake for 15 minutes or until chicken is done.