4 chicken breasts, cut in half
8 thin slices of ham
8 slices Swiss cheese, 1 1/2 inch thick x 1 inch long
1/2 c. cornflake crumbs
1/4 c. butter
Salt, pepper, thyme and rosemary

Skin and debone chicken. Place each half between plastic wrap and pound with a mallet to 1/8 inch thick. Sprinkle each piece lightly with seasonings. Roll ham and cheese jelly roll style, then roll chicken around it. Tuck in ends and seal well. Secure with toothpicks. Dip each roll in melted butter, then roll in cornflakes. Place in 9x13x2 pan and cover with sauce made with these --1/2 cup of cream of mushroom soup, 1/2 cup sour cream, 1/3 cup lemon juice. Bake at 400 degrees for 40 minutes.