6 whole chicken breasts
12 thin slices cooked ham
12 slices Swiss cheese
12 bacon slices
1/2 c. melted butter
Soft bread crumbs
Parmesan cheese

The day before you serve: Skin, debone and split chicken breasts. Flatten chicken, using flat side of a meat mallet. Place 1 slice of ham and 1 slice of Swiss cheese on each chicken breast half. Roll up like a jelly roll, folding in the sides to hold together. Place rolls in a 9 x 13 inch casserole and pour melted butter over rolls. Sprinkle bread crumbs and Parmesan cheese generously over buttered chicken rolls. Cover and refrigerate (can be frozen for later cooking). Bake chicken rolls at 350 degrees for 45 minutes to 1 hour. Serve with Mushroom Sauce.

MUSHROOM SAUCE:

1 (10 3/4 oz.) can cream of chicken soup
1 (4 oz.) can sliced mushrooms, undrained
1 c. sour cream

Heat soup and mushrooms which have been stirred until smooth, then blend in sour cream. 12 servings.