4 whole chicken breasts, skinned and deboned
2 slices Swiss cheese
2 slices ham
1/2 c. slivered almonds, optional
1 can chicken mushroom soup or bouillon
Salt
Pepper
Garlic salt (optional)
1/2 c. cooking sherry

Pound chicken flat; season with salt, pepper, and garlic. Place 1/2 slice of cheese and equal amount of ham on each breast. Roll and secure with toothpick. Each roll may be floured and browned in butter if desired.

Place in shallow baking dish. Make gravy with mushroom soup or bouillon; add sherry. Pour over chicken. Garnish with almonds. Bake at 350 degrees for 1 hour, covered.